Plum panna cotta with white chocolate berries and raspberry sauce

Since my latest panna cotta using only gelatine powder didn’t turned out as wobbly as I wanted it to be. I tried again this time using plums and gelatine sheets. I have check out on google, this is what I found: If you don’t have gelatine sheets you can use gelatine powder: “4 sheets are equal to 1 Tbs gelatine powder or 3 gold gelatine sheets is equal to 2 Tsp (6.6 g). 1 Tbs is equal to roughly 10 g”. Do check your own.

Certain recipes required different gelatine sheets: gold, titanium, and silver; the strength is different too. Be adventurous and courage to try and never gives up. As this is trial and error, I only made two servings using gelatine sheets and no powder. Today, I am using 4 silver gelatine sheets first. It did improve a bit: firm. I am happy it not too soft.

Plums both red and black are on sale. Yes, my readers. In addition, I have added white heart chocolate that I have made weeks ago and store in the freezer. I have the recipe written down on how to make it. The colour of plums looks beautiful, and delicious. Let’s cook!!!


8 red and black plums
12 g sugar
3 Tbs orange juice
4 gelatine sheets
1 Tsp vanilla extract (OPT)


White heart shapes chocolate

280 g white melting chocolates
100 ml thicken cream
1 Tbs olive oil
4 Tsp raspberries sauce, divided

Berries, fresh or frozen


One day in advance

For the white chocolate put in a glass bowl on top of boiling water in a pot on medium heat; making sure bowl not touching water and sit fit no steams can escape, stir chocolate until completely melted. Add thicken cream and oil, stir to mix well and set aside to cool. Then spoon into the heart shapes mould. Place in freezer for 6 hours or overnight to set. Then next day removed to fridge so later easy to unmould them. I left them in the mould until I am ready to use in the fridge.

The next day

Cut plums in halved, remove seeds and cut into bite size, and put into Nutri Bullet with a bit of water and blend till puree. Soak gelatine sheets in a bowl of cold water, for 5-10 minutes. Strain plum puree over a sieve into a jug so I know it’s 1 1/2 cup of juice.

Heat plum juice and sugar in pot. Do adjust the sugar if you feel plum is not sweet, add more sugar or orange juice. I have added orange juice. Bring to a simmer, not boil until sugar dissolved. Remove from hob. Add vanilla and gelatine sheets that you needed to squeeze excess water out, then stir to mix well. Let cool for 15 minutes.

Pour into glasses and chill overnight until firm. Before serving, spoon 2 Tsp raspberry sauce over each plum panna cotta. Then garnish with one white chocolate each that you have unmould and some berries around the white heart chocolate. You may use plums pieces for garnish. Serve immediately. Enjoy!!!!

Note: If you have gold gelatine sheets use them. If you don’t have just using silver gelatine sheet like I do. You can use any fruits of your choice. You can use gelatine powder.