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Strawberry jelly panna cottas recipe

31 ratings

Layers of sweet, summery goodness – creamy panna cotta topped with homemade strawberry jelly, fresh berries and fragrant mint leaves. This portable pud is the ideal way to round off an alfresco dinner and makes the most of one of Britain's favourite fruits. See method

Serves 6
15 mins to prepare and 15 mins to cook, plus chilling
372 calories / serving
Gluten-free

Ingredients

5 gelatine leaves
300ml pot double cream
200ml (1/3pt) whole milk
75g caster sugar
1 lemon, zested and juiced

For the strawberry jelly

300g (10oz) strawberries, hulled and sliced, plus extra to serve
40g caster sugar
1 tbsp lemon juice
mint leaves, to garnish

Each serving contains

Energy
1545kj
372kcal 19%
Fat
29g 41%
Saturates
18g 88%
Sugars
26g 29%
Salt
0.1g 1%

of the reference intake
Carbohydrate 26.1g Protein 4.4g Fibre 1.9g

Method

Soak 3 gelatine leaves in cold water for 10 minutes; squeeze out the liquid.
Meanwhile, in a pan, heat the cream, milk and sugar until the mixture just comes to the boil. Remove from the heat and stir in the gelatine, until dissolved. Add the lemon zest and juice. Divide the mixture among 6 x 150ml (1/4pt) glasses. Leave to chill for 3-4 hours.
To make the jelly, soak the remaining gelatine as in step 1; squeeze out the liquid.
Meanwhile, put the strawberries and sugar in a pan with 100ml (3 1/2fl oz) water. Bring to the boil, then simmer for 5 minutes, until the berries break down. Strain through a sieve into a jug.
Stir the gelatine into the strawberry liquid until dissolved, then add the lemon juice. Leave to cool, then pour over the set panna cottas. Chill for 3-4 hours, until set. To serve, top each with the extra strawberries and mint leaves.

See more Summer dessert recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.