Amphora in the Depths
Based on:
TypeDessert
Serves4 people
DateOctober 14, 2026
Panna cottas as amphorae on a blue sea of berry sauce.
A formal dessert of dome-shaped panna cottas with honey and nuts, arranged like the amphorae found on the seabed. The panna cottas form a row of jars, set in a mirror of blueberry sauce as the sea. The dish visually refers to the archaeological find off the Turkish coast.
Ingredients
- 500 ml heavy cream
- 250 ml whole milk
- 100 g sugar
- 1 vanilla pod
- 6 sheets gelatin
- 4 tbsp honey
- 60 g mixed nuts (walnut, pistachio, almond)
- 200 g blueberries
- 2 tbsp lemon juice
- 1 tbsp powdered sugar
Method
- Soak the gelatin sheets in cold water for 5 minutes.
- Bring cream, milk, sugar, and vanilla pod to a boil. Remove from heat.
- Squeeze out gelatin and dissolve in the warm cream mixture. Let cool to room temperature.
- Pour into half-sphere molds (or small bowls) and chill at least 4 hours to set.
- Roughly chop the nuts and toast briefly in a dry pan. Mix with the honey.
- Heat blueberries with lemon juice and powdered sugar into a sauce. Puree and strain.
- Unmold the panna cottas. Arrange them in a neat row or cluster on a large plate, like amphorae on the seabed.
- Spoon the berry sauce around as a water mirror. Top each panna cotta with a little honey-nut mix as the ‘contents’ of the amphora.
Serving notes
- Serve on a large, flat plate for best effect.
- Place panna cottas close together, like a find on the seabed.
- Garnish with a few extra loose nuts as ‘scattered shards’.
- Use an oval platter for a subtle ship shape.