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A recipe to impress this Mother’s Day

If you’re struggling for ideas to spoil your mum for Mother’s Day, this delicious recipe is a certain winner and an easy one for you to make at home.
Can’t be bothered to cook? Then why not join us at our restaurant in Suffolk and let us do the hard work!

Vanilla Pannacotta with Prosecco, Blood Orange and Ginger Jelly

• 70 ml milk
• 2 vanilla pods,
• finely grated zest of 1 lemon
• 375 ml double cream
• 1½ leaves beef gelatin, soaked
• 70 g icing sugar
• 200ml blood orange puree
• 2 tablespoons caster sugar
• 1 thumb-sized piece fresh ginger, peeled and grated
• 115 ml Champagne, Prosecco
• 2 leaves gelatin
• toasted almonds
• mint leaves
• orange sorbet


Put the milk, vanilla pods, vanilla seeds, lemon zest and half the cream into a small pan and slowly simmer for 10 minutes or until reduced by a third.

Remove from the heat and stir in the soaked gelatin leaves until dissolved.

Allow to cool a little, stirring occasionally until the mixture coats the back of a spoon.

Remove the vanilla pods.

Make the jelly with the Prosecco, blood orange and ginger and sugar and gelatin.

Set in the glasses top with pannacotta mix and add amoretti biscuits and sugared almonds and mint.

Serve with orange sorbet.

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