Sour and double cream orange panna cotta

Felt like having panna cotta and since I have a packet of Aeroplane orange jelly might else well use it to get rid of it. I couldn’t find blueberries. I remembered that I have some leftovers from previously made green colour shredded coconut. I have added it onto my panna cotta and for posting purpose, but my friends didn’t want it, they prefer just panna cotta on its own.

Google: “Panna cotta is an Italian dessert of sweetened cream thickened with gelatine and moulded. The cream may be aromatised with coffee, vanilla, or other flavourings. Classic panna cotta has a silky, creamy texture and a milky, sweet taste. What is this? Panna cotta recipes also has a hint of rich vanilla and a slightly toasty flavour that comes from the golden sugar. The gelatine can’t be omitted from the recipe, because without it the panna cotta won’t set.”

For a change, I have use aeroplane orange jelly instead of aromatised with coffee or vanilla just naming a few flavourings. I am glad to explore the different method of making panna cotta. It sure turned out flavourful of orange and looks vibrant with shredded coconut added on. Let’s cook!!!


1 packet Aeroplane orange jelly about 85 g
300 g sour cream
300 g double cream
250 ml hot boiling water
200 ml cold water, divide
3 sheets gelatine
1 Tbs orange juice
1-3 Tsp gelatine powder
90 g granulated sugar
water for gelatine sheets


Put kettle on and when water is boiled pour 250 ml hot boiling water into a large bowl and add orange jelly powder in, stir until dissolved. Then add 100 ml cold water and stir again and set to cool slightly. Meantime add 100 ml cold water and 1 Tsp gelatine in a jug, stir well to combined.

Put gelatine sheet in some water soak for about 5 minutes. Then heat sour and double cream with sugar until simmer in pot and sugar dissolved. Then squeeze gelatine sheet well to remove excess water and put into the sour and double cream mixture, stir to mix well. Next pour into the bowl of orange jelly mixture, stir to mix well. Set aside to cool for about 5 minutes.

If mixture still not thickened up, using some water from the gelatine sheet, add 1 Tsp gelatine powder in a bowl, stir to mix. Then pour into sour cream mixture, stir again to mixed well. Let it cool for about 5 minutes. By now it should have thickened a bit more.

When panna cotta has cool down, pour onto glass bowls. Place in the fridge for 8 hours or overnight until set. Scatter some green shredded coconut or eat it on its own. Enjoy !!!!