Apple strawberry raspberry baby jelly panna cotta

My sister gave me some more apples. I felt like having panna cotta and thinking of using the apples from my sister. I have sour cream and double cream so let’s make panna cotta. While searching for my gelatine sheets I found a packet of baby jelly and it will expire in 6 days. As I don’t like wasting food. I decided to add it to my raspberry aeroplane jelly.

Google: “Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and moulded. The cream may be aromatized with coffee, vanilla, or other flavourings. Classic panna cotta has a silky, creamy texture and a milky, sweet taste. Panna cotta is a traditional Italian dessert which literally translates as ‘cooked cream’. Hailing from the region of Piedmont in Italy, it is a simple mixture of sweetened cream and gelatine.”

For a change instead of using my jelly mould. I had used my design cake pan. Then to decorate my beautiful design shape panna cotta. I had extra strawberries and save some baby jelly. My mother gave me some grapes. I am glad to tryout the design pan and make used of the apples from my sister and baby jelly. My family were surprised that it looks so beautiful, creative, cooling to have as dessert. Let’s create a beautiful delicious panna cotta!!!


5 green apples, cored and cut to pieces, pureed to make 2 c
8 strawberries, stems removed and sliced
25 g castor sugar
3 gelatine sheets, soaked in cold water
2-4 Tsp gelatine powder
3 Tbs water

Double and sour cream raspberry jelly

2 packets aeroplane raspberry jelly, about 85 g each
300 g double cream
300 g sour cream
200 ml water, divided
125 g baby jelly
45 g granulated sugar
2 Tsp gelatine powder
3 Tbs water


In a bowl add cold water and soak gelatine sheets for 5 minutes. Place cut apples in a juicer, blend to get 2 c. Strained over sieve into a jug. Then pour into a pot and add 25 g sugar. Bring to a simmer until sugar dissolves and stirring often. Then squeeze gelatine sheets well to remove excess water and put into the apple mixture in pot. Stir again to mix well. Meantime, mix 3 Tbs water and 2 Tsp gelatine powder.

At this stage, apple mixture should start to thicken. If not add in the gelatine powder in and stir further to see if it thickens slightly. Now pour the apple mixture into the design pan and scatter the sliced strawberries all around it. Put the pan in fridge for 4-6 hours or overnight to set.

The next day

Heat double and sour cream with 45 g granulated sugar in pot until sugar dissolved. Next add in the raspberry aeroplane jelly powder in and stir until dissolved. Then add 100 ml cold water and stir again and set to cool slightly. Meantime adds 100 ml cold water and gelatine powder in a jug, and stir. Then pour into double and sour cream raspberry jelly in pot. Stir again to combined. Set aside for 5-10 minutes.

When it had cool down, bring out the design pan with apple and strawberry jelly. Pour the double and sour cream raspberry jelly on top of the thickened Apple strawberry jelly. Place in fridge for 4-6 hours or overnight to set.

Just before serving, unmould the jelly onto a plate. Decorate the top with strawberries, grapes and baby jelly. Serve with coffee, tea or dessert wine. Enjoy!!!