Google: “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. A good panna cotta is one that is only just set but can still stand unsupported once out of the mould.”
“Traditionally panna cotta tastes change, and people move away from heavy foods, chefs now tend to use a percentage of milk in their recipes to make panna cotta a lighter dessert which is also healthier. The cream may be aromatised with coffee, vanilla, or other flavourings.”
I am exploring with design jelly mould and trying to make marbling panna cotta. Glad it did turn out. Forgot to take picture of the panna cotta out of the jelly mould. Luckily, I have taken the picture when it’s waiting to cool slightly before putting into fridge. It has marbling design and serves with strawberries. Let’s make marbling effect panna cotta.
Ingredients
1 packet port wine jelly about 90 g
1 packet raspberry jelly about 90 g
300 g thickened cream
300 g double cream
250 ml hot boiling water
200 ml cold water
3 Tsp gelatine powder
45 g granulated sugar
water for gelatine
Method
Grease jelly mould with oil. Heat thickened and double cream with sugar in a pot until simmer and sugar dissolved. Removed from hob and set to cool slightly. Next empty raspberry and port wine powder into a metal bowl, add 250 ml hot boiling water and stir until dissolved. Add 200 ml cold water and stir again.
Using a ladle spoon some thickened and double cream into each jelly mould. Then using a different ladle spoon the raspberry and port wine and using a spatula to help pour it in. Gently stir to make marble effects. Repeat the process of thickened and double cream; using a spatula gently pour in; making marble effect with a gentle stir. Now repeat with raspberry and port wine and using a spatula to help pour it in. Gently stir to make marble effects. Until both thickened and double cream along with raspberry and port wine finished.
Set aside to cool for a further 5 minutes. Just wanted to make sure inside it is marbling. Refrigerate until firm and wobbly for 4-6 hours. I had it in the fridge overnight and cover with cling wraps. Just before serving, Put some warm water in a bowl, then place the jelly mould into the warm water for about 20 seconds. Then flip and squeeze gently for the panna cotta to flop out. Serve with strawberries. Enjoy!!!
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