Food /

Grapefruit & Brockmans Gin Panna Cotta

There are three things every baker needs to know about panna cotta: it’s very eye-catching, easy to make and can be prepared days in advance of a party. Naturally, when the compliments start flowing after a single mouthful, there’s no need to mention points two or three…

We have Sara Massarotto – also known as Miss Cocò Cupcake – to thank for this recipe. The inspiration is taken from the original, which hails from the northern region of Italy’s Piemonte. Like us, Sara is a lover of sweet recipes which very much come in the form of breakfast for her (scrambled eggs with syrup, anyone?). So if you feel the urge to tuck into your Grapefruit & Brockmans Gin Panna Cotta pre-midday, you now know why. But we’d recommend leaving it for later in the evening so that you can enjoy a nice Brockmans & tonic garnished with blueberries and a twist of pink grapefruit…

Grapefruit & Brockmans Gin Panna CottaGrapefruit & Brockmans Gin Panna Cotta

By Sara Massarotto


  • 500 ml // 2 cups heavy cream
  • 100 gr // 1/2 cup caster sugar
  • 1 teaspoon vanilla (better if it’s vanilla bean)
  • 7 gr // 0.25 oz unflavored gelatin
  • 1/2 cup grapefruit juice
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon sugar
  • 44ml / 1.5oz Brockmans gin
  • Grapefruit peel to decor
  • Rosemary or mint to decor


  1. Pour 1/4 of the heavy cream into a bowl and stir the gelatin powder. Set aside.
  2. Pour the rest of the heavy cream into a saucepan and stir the sugar.
  3. Add vanilla and stir on medium heat. Add the rest of the cream with the gelatin.
  4. Bring to a full boil (watch carefully – you don’t want to burn it!) and cook for one minute, stirring constantly.
  5. Divide the mixture into 4 cups and let them cool. Once cool, move them into the fridge for at least 6 hours.

For the grapefruit and gin gelatin

  1. Stir the gelatin powder in 1 spoon of grapefruit juice. Set aside.
  2. Pour the rest of the grapefruit juice in a sauce pan and stir the sugar. Bring to boil, set aside and add the rest of the juice.
  3. Let it cool, add the Brockmans gin, stir and cover the panna cotta with the mixture.
  4. Cool them again in the fridge until the grapefruit gelatin is solid.