This most elegant dessert was lovely to make and even more lovely to eat. The original recipe is from ‘Delicious’ magazine, but instead of the original boozy jelly layer with berries suspended within, I opted for a non-alcoholic but more full-flavoured raspberry jelly over the pannacotta layer.

There is a thrilling element of danger about a layered dessert that relies on the power of gelatine and your own patience, but your tense, nervous headache is rewarded handsomely when it turns out to reveal its Summer beauty. Having said ‘summer’,it’s worth remembering for the Winter months because it is a great use for frozen berries.

Into a medium saucepan, put your raspberries (last year’s frozen harvest in my case), sugar and cold water.

Bring to the boil and reduce the heat to simmer for 10 mins. (I put a handful of blackcurrants in there too, in case you were wondering)

With 5 mins to go, soak 7 leaves of gelatine in a bowl of cold water.

Squeeze the now floppy gelatine leaves out

and, one by one (but not taking an age over it), add them to the steaming liquid and stir well to ensure they are incorporated fully.
Leave the jelly to one side to allow it to cool to room temperature – I helped it along by sitting the pan in a sink of cold water and stirring occasionally.

Once sufficiently cooled, pour into your tin and/or individual moulds.

Put into the fridge for two hours to set.

After this time has elapsed, you can start on the pannacotta. Do check first that the jelly has begun to set lest you end up with milky pink soup, but don’t expect a firm set just yet. As long as it has set enough on top to allow another layer, it’ll be great.

Put the cream into a saucepan and bring it up to the boil.

Just as it starts to rise, add chopped white chocolate and the seeds of a vanilla pod.

Turn the heat off and stir diligently to melt it.

Once melted, leave it to one side and see to the gelatine again.
This time, soak 3 leaves in cold water for 5 mins, prepare a bowl with 4 tblsp boiling water in it and stir the squeezed gelatine leaves into it to melt them.
Pour the chocolate cream over this and stir thoroughly to incorporate.

Leave the mixture to cool, but do stir occasionally to avoid getting a skin on it.
Pour the pannacotta over the jelly layer and put back in the fridge to set overnight.

When you’re ready to turn it out the next day, fill the sink with hot water and sprinkle cold water on to your serving dish.
Briefly dip the moulds/tin in the hot water, place the serving dish on top and turn over to release the dessert.

Serve as is, or strew with more berries for a more flamboyant touch.

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Raspberry Jelly and White Chocolate Pannacotta Terrine

adapted from a recipe in ‘Delicious’ magazine

PRINT THIS RECIPE (opens in a new window)

4 small moulds, 1.5lb loaf tin measuring 32x13x7cm (alternatively, just use the loaf tin, or just fill moulds – you’ll need more than 4 though…)

To make the raspberry jelly:

400g raspberries – fresh or frozen (if frozen, don’t defrost)
170g caster sugar
800ml cold water
7 fine gelatine leaves

Put the raspberries, sugar and water into a large saucepan, bring to the boil, then simmer for 10 mins.
5 mins into the simmer, place the gelatine leaves into a bowl of cold water and let them soak for 5 mins.

Squeeze the excess water from the gelatine leaves and drop them immediately into the hot raspberry liquid. Stir very thoroughly.
Allow to cool to room temperature.
Once cooled, pour into the tin and moulds. Refrigerate for at least two hours.

For the pannacotta:
500ml double cream
seeds from 1 vanilla pod
75g white chocolate, chopped
3 fine gelatine leaves

Heat the cream in a small saucepan over a medium heat.
Just as the cream starts to boil, reduce the heat to low and add the white chocolate and vanilla seeds.
Stir thoroughly with a whisk, removing from the heat once the chocolate has started to melt.
Continue to stir until you are confident the chocolate has all melted (doesn’t take long).
Leave to one side whist you deal with the gelatine.
Soak the gelatine leaves in a bowl of cold water for 5 mins.
Squeeze the excess water from them and add to a medium bowl with 4 tablespoons (60ml) boiling water. Stir well to dissolve the gelatine.
Add the cream mixture to the dissolved gelatine and stir thoroughly.
Leave to one side to cool, stirring occasionally to avoid a skin forming.

Pour the pannacotta into the tin/moulds on top of the raspberry jelly layer.
Return to the fridge and leave it there overnight.

To serve, dip the tin/moulds into hot water briefly and turn out on to a serving dish. Keep refrigerated until ready to serve with additional berries if desired.

www.creamuntilfluffy.co.uk

One Response to “Raspberry Jelly and White Chocolate Pannacotta Terrine”

1. cream until fluffy » Beaumes de Venice and Chambord Syllabub says:

   13 January, 2011 at 6:11 pm

   [...] to use it, a replacement for the custard and cream on top of a trifle. As we were having this with raspberry jelly, it made sense to add raspberry liqueur. The addition of the raspberry liqueurs, made the flavour [...]