Strawberry jelly panna cottas recipe
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
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Shop ingredientsEach serving contains
- Energy
- 1545kJ 372.0kcal
- Fat
- 29g
- Saturates
- 18g
- Salt
- 0.1g
- Sugars
- 26g
of the Reference intake
Carbohydrate 26.1gProtein 4.4gFibre 1.9g
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- Soak 3 gelatineleaves 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 zestand 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.
