Blue jelly with green panna cotta

Think happy new ways panna cotta to brighten dull Winter Days

I thought I had posted this panna cotta I made for my father’s second time Birthday celebration. When my friends ask me where’s the recipe of your blue jelly panna cotta you showed us the picture? I search for it and found I have not posted it. So, here’s the long awaited recipe with two spots accident mark: I accidentally stir a bit too deep on my set 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.” Be courageous pair panna cotta with blue jelly for Italian dessert to share with everyone for occasion or just to eat yourself at home.

Let’s enjoy dull Winter Days with happy newly inspired dessert to bring out the best of Winter Italian dessert by creating cool treat for family especially when the little ones do seem unhappy as they can’t go out to play as it gets dark early with colour and their favourite dessert that they can enjoy.

Today, I use thickened and double cream with full cream milk, added gelatine, and green food colouring with aeroplane blue jelly to brighten the end of a heavy meal for my father’s second time celebration. Let’s cook!!!

Ingredients

Blue jelly

1 packet Aeroplane Blue heaven about 85 g
250 ml hot boiling water
200 ml cold water, divide
1 Tsp gelatine
oil, grease jelly mould

Green panna cotta

300 ml double cream
300 ml thickened cream
80 ml milk
113 g castor sugar
2-3 Tsp gelatine powder
1 Tsp vanilla extract
a tiny drop of green colouring

Method

To do one day in advance

Grease jelly mould with oil. Put kettle on and when water is boiled pour 250 ml hot boiling water into a bowl and add blue jelly powder in, stir until dissolved. Then add 100 ml cold water and stir again and set to cool slightly. Meantime adds 100 ml cold water and 1 Tsp gelatine in a jug, stir well to combined. Then mix well together with blue jelly mixture. Set aside again to cool for about 5-8 minutes.

When jelly has cool down, pour it into the prepared mould. Then place in the fridge for 8 hours or overnight until the jelly is set.

The next day

Pour milk into a bowl. Sprinkles 2 Tsp gelatine powder first over the milk and stir until combined and no lump. Set aside.

Stir thickened cream, double cream, and sugar in a pot. Set medium heat and bring to a boil; watch carefully as it can quickly bubble up. Immediately stir gelatine powder mixture into the boiling cream mixture, stirring until completely dissolved. Cook and stir for a further 1-2 minutes.

Removed pot from hob and stir in vanilla extract in. Place pot in a basin of cold water for about 5 minutes to cool slightly before pouring cream mixture into jelly mould. Add the green colour into the cream mixture. Stir to mixed well. Pour on top of set jelly in mould to cool, uncovered until no longer warm about 10 minutes on bench top. Using a skewer check that cream mixture had set slightly. I have added 1 Tsp gelatine as it’s still a bit liquid. While stirring, I had accidently stirred a bit into the set jelly: it had drip into the jelly on two spots. Cover with the lid and place in freezer to set a bit for about 5-10 minutes.

Bring out from the freezer, into fridge for 4 hours. Serve with dessert wine, coffee or tea or eat on its own. Enjoy!!!!