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Raspberry & strawberry panna cotta jellies

Raspberry & strawberry panna cotta jellies


These look and taste amazing!

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1920kj 466kcal
  • Fat
    High 45%
  • Saturates
    High 98%
  • Sugar
    High 42%
  • Salt
    Low 2%

% of adult’s reference intake | Carbohydrates per serving : 38g

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  • 4 gelatin leaves
  • 125ml Co-op double cream
  • 100ml Co-op whole milk
  • 40g Fairtrade caster sugar
  • Juice of 1 lemon
  • 75g Co-op strawberries, plus extra to serve
  • 75g Co-op raspberries, plus
  • extra to serve
  • 1 tbsp Co-op clear honey
  • A few sprigs of mint, to garnish


  1. Soak 2 gelatin leaves in cold water for 10 mins, then squeeze them out
  2. Heat the cream, milk and sugar in a pan until just boiling
  3. Take off the heat, add the gelatin and stir until dissolved
  4. Add half the lemon juice
  5. To set the panna cottas at an angle, line a baking dish with a tea towel
  6. Put two glass tumblers inside the dish, leaning against the edge at a 45-degree angle. Use another tea towel to secure them if necessary
  7. Pour the cream mixture into each glass and chill for 3-4 hours, until set
  8. For the jelly, soak the remaining gelatin leaves in cold water for 10 mins, then squeeze them out
  9. Put the strawberries, raspberries, honey and 50ml water in a pan Bring to the boil, turn down the heat and simmer for 5 mins
  10. Mash with a fork, strain through a sieve, then stir in the gelatin until dissolved
  11. Add the rest of the lemon juice, then leave to cool
  12. Pour the mixture over the set panna cottas (stand the glasses upright for this)
  13. Chill for another 3-4 hours
  14. Take the panna cottas out of the fridge 20 mins before serving
  15. Garnish with slices of strawberry, whole raspberries and mint sprigs