Panna Cotta with fruit jelly layer Dessert
Today, we're making an incredibly easy yet impressive dessert: a delicious Panna Cotta with a refreshing fruit jelly layer. This dessert is creamy, luscious, and perfect for pleasing the whole family, including kids at family gatherings.
This dessert looks stunning and tastes even better as no special skills are needed, making it perfect for beginners. Watch the full video for step-by-step instructions, and don't forget to like, comment, and subscribe for more delicious recipes!
Ingredients:
JELLY LAYER
Gelatin Leaves - 10g
Sprite - 500ml
Peaches / Raspberries / Blue Berries - as much as you like
PANNA COTTA LAYER
Gelatin Leaves - 10g
Heavy Cream - 500ml
Sugar - 60g
Ingredients for the Panna Cotta with Fruit Jelly Dessert
Adding gelatin to Sprite
Placing fruits/berries
Pouring jelly mixture
Instructions:
Soak two lots of gelatin leaves (10g each) in cold water for a few minutes
Open a can of peaches, drain the syrup and pat dry some peaches. Cut peaches into thin slices and leave them aside on paper towel to let them dry.
On Stove (low-medium heat), heat up 500ml of Sprite in a pot. Turn off the stove before boiling.
Gelatin leaves are now soft. Squeeze the excess water from gelatin leaves and add the pre-soaked gelatin sheets into the pot. Stir well until the gelatin if fully dissolved. Then take the pot off the stove.
LAYER 1 - Pour 100ml of jelly mixture into the mould. Then put it in freezer for 15 minutes.
LAYER 2 - After 15 minutes, the top of the first layer should be slightly firm. Pour another 100ml of jelly mixture into the mould. Jelly mixture should be at room temperature. Then put it back into freezer for 15 minutes.
LAYER 3 - Place peaches, raspberries and blue berries on top of the jelly. Then pour 50ml of jelly mixture on top of the fruit and berries. Put it back into the freezer for another 15 minutes.
LAYER 4 - After 15 minutes, fruits are now set in place. Pour the rest of the jelly mixture into the mould and put it in refrigerator (not freezer) for one hour.
Heat up 500ml of heavy cream on stove top (low medium heat).
Add 60g of sugar and stir.
Turn off the stove before boiling.
Squeeze out excess water from pre-soaked gelatin leave and add to the cream. Stir for a couple minutes until gelatin is fully dissolved.
Then take it off the stove and let it cool down to room temperature.
LAYER 5 - Take out the mould from the fridge. Pour all of the panna cotta mixture into the mould, on top of the jelly mixture (room temperature). Then put it back into the fridge for 2-3 hours.
After 2-3 hours, the dessert should be fully set and it is ready to enjoy!
