Having my sisters and family over for dinner. One of my sister asks is there any dessert? Do you want me to bring dessert. I told her I am making a dessert and she don’t have to bring dessert.

Google: “Panna cotta means “cooked cream” in Italian, and that’s essentially what the base is—heated heavy cream (often with a little half-and-half or whole milk) mixed with gelatin powder and flavoured with vanilla extract or vanilla bean paste. The mixture is then poured into ramekins or small moulds and chilled. What are the mistakes when making panna cotta? Don’t add gelatin to a cold mixture. It will form lumps. To be totally sure of a silky-smooth consistency, you can pour the mixture through a sieve when portioning it out. If your panna cotta refuses to set – try heating it up again (never boil it…) and adding a little bit of extra gelatin.”

Today, I am trying to make use of clear gelatine powder that caught my eyes when I went to get blueberries. As I walk through the aisle to get to the cashier, this purple grape aeroplane jelly seems to make my hand itchy, I couldn’t resist it so I grabs two boxes to try. For a change, I am using sour cream and milk for panna cotta.

I am glad my experiment using the clear gelatine and purple grape jelly with sour cream and thickened cream turned out well. I like the two layers and different flavours. Everyone enjoyed the dinner as well as the dessert. Let’s make a creative flavourful delicious dessert!!!

Ingredients

Blueberry vanilla

8 Tsp instant clear gelatine powder
200 g castor sugar
1000 ml water
170 g blueberries
2 Tsp vanilla extract

Purple grape jelly panna cotta

2 packet purple grape jelly, 85 g each
300 ml thickened cream
150 g sour cream
200 ml cold water, div
125 g blueberries
3 Tsp gelatine powder
45 g granulated sugar

Method

Grease jelly mould. Mix castor sugar, and instant clear gelatine powder well in a big pot. Add water and bring to boil. Stir to dissolved sugar. Let it sit for about 5 minutes. Check that the sugar had dissolved completely before pouring into a jug for easy to fill the mould. Set in room temperature for about 5 minutes. By this time mixture thickened slightly. Then place in fridge for 4-6 hours or overnight.

The next day

Heat thickened cream and sour cream with sugar until simmer and sugar dissolved. Then add purple grape jelly powder and 100 ml cold water in to the cream mixture and stir again. Next add 100 ml cold water and 3 Tsp gelatine powder in a jug, stir well to combined. Pour into purple grape and cream mixture, stir again. By this time, the back of spoon should have a smooth gel foam. Switch off hob and set aside to cool about 10 minutes before pouring into blueberry vanilla jelly in the mould.

Pour into the set blueberry vanilla jelly. Drop in blueberries all over it. Place the mould back into fridge for 4-6 hours or overnight or until set. Before serving unmould it onto plate and serve with tea, coffee or dessert wine. Enjoy!!!!

https://helenscchin.com/2023/10/21/blueberry-vanilla-and-purple-grape-jelly-panna-cotta/

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