Italian Panna Cotta With Jellied Berries

Rahul.Chef.and.Writer's picture

Oct. 05, 2011

Italian Panna cotta with Jellied Berries, is a kind of dish that you would generally find in upscale restaurants, not a regular feature on the menus at mediocre restaurants. It is a beautiful dessert, which visually appeals great and tastes even better. This recipe allows you to create a dish, that top ends restaurant produce, right at the comfort of your home. No rocket sciences involved just sheer passion.


Olive oil spray 1 (Extra, light)
Fresh raspberries 120 Gram
Lemon juice 1 Tablespoon
Raspberry cranberry juice 1/3 Cup (5.33 tbs)
Caster sugar 1 1/2 Tablespoon
Powdered gelatin 1/2 Teaspoon
Milk 2/3 Cup (10.67 tbs)
Thick cream 300 Milliliter
Caster sugar 1/4 Cup (4 tbs)
Powdered gelatin 2 Teaspoon
Vanilla extract 1 Teaspoon



1. Lightly spray 6 ½ cup moulds with the oil. Place 4 raspberries on the base of each mould.

2. In a bowl, combine juices, sugar and gelatine, let stand in a pan of simmering water, stir until sugar and gelatine are dissolved.

3. Pour 1 tablespoon of juice mixture into each mould, over the raspberries, then cover and refrigerate for about 2 hours or until jelly is set.


4. In a saucepan, add milk with cream, sugar and gelatine over a low heat. Stir until the gelatine is dissolved, do not boil.

5. Stir in the vanilla, strain into a medium jug, then stand at room temperature until cooled.


6. Gently pour cream mixture into moulds. Cover and refrigerate for about 6 hours or until set.


7. Dip the chilled moulds quickly into a small bowl of hot water, invert onto serving plates.

8. Serve chilled with remaining raspberries.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 406Calories from Fat 260

 % Daily Value*

Total Fat 30 g46.2%

Saturated Fat 18 g90%

Trans Fat 0 g


Sodium 56 mg2.33%

Total Carbohydrates 30 g10%

Dietary Fiber 2 g8%

Sugars 25 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet