Get Your Jelly On – Day 25: Panna Cotta with Poached Berries


After a very challenging and fun creation of pandan spaghetti & strawberry agar agar, I thought I would bring you a very down to earth recipe that happens to be one of my favourites, which I hope could be yours too.

As the time is ticking, I am counting down – 5 more days to go! I am on schedule to get everything posted for the Royal Selangor – Get Your Jelly On– 30-day Challenge, I think. I might come out with a last minute change for some silly and fun recipes.

Panna cotta is an Italian dessert, which is made by slow simmering of cream, milk and sugar. Gelatin is added and let it cool to set. It is served with wild berries, caramel, chocolate sauce or fruit coulis. It has a smooth and slightly creamy texture, almost assemble the texture of dou hua (tofu dessert).

I chose to use 2 types of berries – strawberries & raspberries, that I lightly poached  with sugar, then serve it with the panna cotta. The slight sweetness of the creamy panna cotta, coupled with a slight tanginess of raspberries and fresh fragrant of strawberries make this a to-die-for dessert! There isn’t much cooking involved, you just need to wait for it to be set. So, prepare it a day before could be a great idea!

Panna Cotta with Poached Berries

Yield: 4 persons


150ml milk
150ml single cream
50g caster sugar
2 gelatine leaves
1/2 vanilla pod
200g strawberries & raspberries
50g caster sugar


1. Put the milk and cream in a saucepan over low heat, add the sugar and vanilla pod and bring to the boiling point. Meanwhile, soak the gelatine leaves in cold water until they become soggy. Squeeze out the liquid, then add to the milk mixture, stir to dissolve. Remove from the heat and pour into the jelly mould. Once it’s cool, put in the fridge to chill for at least 4 hours to set.

2. To prepare the poached berries, put the sugar in a saucepan and add 1 tbsp of water and add the berries. Cook over medium-low heat for about 2-3 minutes. Remove and set aside to cool.

3. To serve, remove the panna cotta from the mould and put on a serving plate. Spoon over generous amount of the poached berries with its juice.