Panna cotta with fruit jelly
This is one of my favourite summer desserts. Very light, cold and perfect for hot days. Panna cotta is very similar in taste to vanilla ice cream, and the fruit mousse replaces the icing and blends beautifully with the sweet creamy part. You can also replace the mousse with jelly and serve with any fruit, nuts or other toppings of your choice. The presentation suggestion - in glasses, panna cotta at an angle - looks beautiful and is suitable as a dessert for special occasions, or to surprise the family. The dessert works great when we have to prepare something in advance - you can make it much earlier and store it in the fridge until served. I highly recommend this summer sweet treat!!
for 4 servings
15g gelatin powder
70ml cold water
400ml double cream
2-2.5 tablespoons of sugar
1/2 teaspoon vanilla extract
200g fruit (frozen or fresh - I use mainly raspberries, with the addition of strawberries and a few blackberries)
1-2 tablespoons of sugar
50ml water (for blending)
100ml hot water to dissolve gelatin
Fruit for decoration
Bloom the gelatin - soak it with cold water and leave to swell - in this way it dissolves very quickly later.
We prepare glasses in which we will serve our dessert. If you want panna cotta to be slanted, place the glasses at an angle, preferably using muffin molds. You can put a small support in each well to add stability to the glasses - for detailed instructions, please refer to the video. Remember to put the mold with glasses on a stable board or baking tray, which can be easily transferred to the fridge later !!
Pour milk and cream into the pot, add vanilla and sugar and heat to boiling point while stirring all the time.
Remove from heat, add 2/3 of previously prepared gelatin and mix until dissolved. We no longer cook the liquid so that gelatin does not lose its properties.
We pour the liquid into prepared glasses - this can be done gradually, adding a little bit at a time so there is more or less the same amount of liquid in all glasses.
Carefully move the tray with glasses to the fridge and cool for 4-5 hours until the panna cotta is set.
When the panna cotta is ready, we prepare the fruit mousse. We use a food processor or blender to mix the fruits. We put fruits and sugar in a cup and then add a bit of water. Liquidise. Add the remaining 1/3 of gelatin to a glass of hot water and mix until dissolved. Pour into a mousse and mix thoroughly. If we want to replace the mousse with a set jelly, you can add more gelatin and the mousse will set completely.
Pour the mousse gradually into glasses with panna cotta. I do it by pouring on the spoon - this way I avoid colouring of the panna cotta over the line the mousse will end (please check the video for instructions). Cool for 2 hours.
After removing from the fridge, decorate with fruits and serve.