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Strawberry Jelly with Vanilla Panna Cotta

This jelly keeps Strawberries in their fresh state, they are at their best at the moment so best to eat them that way. In a few more weeks we will be preserving again but in the meantime we are eating our fill of berries.

I use Pacific Harvest agar since sit is a local NZ company and I prefer agar to animal derivative gelatins. For any other gelatin brand please use the liquid to gelatin ratio noted on the box for the correct amount.

Ingredients – makes 4
6 strawberries
1 cup red berry fruit juice (cranberry, strawberry, raspberry)
1tbsp sugar
1/2tsp agar powder, I use Pacific Harvest
1 cup single cream
1/2 tbsp sugar
1/2 tsp agar powder
Seeds of 1/2 vanilla pod or 1/2 tsp vanilla extract

  1. To make the jelly, cut the strawberries, I cubed mine to fit the ramekins I was using.
  2. Add the to the ramekins
  3. Combine 1/2 tsp agar, fruit juice and 1 tbsp sugar in a small saucepan. Over a medium heat bring to a simmer whilst stirring.
  4. Pour the fruit liquid over the strawberries to half fill the ramekins.
  5. Allow to cool.
  6. To make the Panna Cotta, combine the 1/2 tsp agar, cream, vanilla bean seeds and 1/2 tsp sugar in a small saucepan.
  7. Over a low heat bring the cream to a simmer, whilst stirring the liquid.
  8. It will start to thicken slightly, remove from the heat.
  9. The Panna Cotta needs to cool before pouring over the jelly. Agar will set as it comes to room temperature so you need to keep an eye on it. Stir every minute or so to distribute and even cooling and prevent a skin from forming.
  10. Once the cream mixture is Luke warm pour over the jelly and place in the fridge until required.