Terrine of Raspberry Jelly and Vanilla Panna Cotta Recipe

Looking for an easy Terrine of raspberry jelly and vanilla panna cotta recipe? Learn how to make Terrine of raspberry jelly and vanilla panna cotta using healthy ingredients.


Submitted by hipersons

Makes 6 servings



A panna cotta is a cream based dessert and the fruity jelly cuts through the richness beautifully. I served this whole on the table because it looks glorious with the layer of raspberries atop the creamy panna cotta before cutting it up. it's one of those desserts that makes you look like you've put together something fancy when only minimal effort is required. Perfect for dinner parties because you can make it the night before There are vegetarian recplacements for gelatine. i have used both leaves and powder and the leaves mean less frantic whisking to remove lumps! you can use reduced fat cream if you want. Don't substitute the vanilla bean though- it adds a depth of flavor you can't get out of a bottle.

Recipe Ingredients for Terrine of raspberry jelly and vanilla panna cotta

28 g
250 ml
40 g caster sugar
250 g raspberries
600 ml cream
1/4 cup caster sugar
1/8 cup

Recipe Directions for Terrine of raspberry jelly and vanilla panna cotta

  1. Serves 6

  2. 3 leaves of gelatine

  3. 250ml (about 10 oz) rosé (you could substitute pink champagne!)

  4. 40g (1.5oz) caster sugar

  5. 250g (9-10oz) raspberries

  6. Berry puree and extra raspberries, optional, to serve

  7. Vanilla panna cotta

  8. 3 leaves of gelatine

  9. 600ml (22 oz) pouring cream

  10. (¼ cup) caster sugar

  11. 1 vanilla bean, split lengthways

  12. Method

  13. Place gelatine in a bowl, cover with cold water and stand for 3 minutes or until soft. Meanwhile, place wine in a saucepan, bring to the boil over medium heat, then stir in sugar until dissolved. Remove gelatine leaves from water, squeezing out excess liquid, then add to hot wine mixture, combine well and cool to room temperature. Scatter raspberries over the base of a 6-cup capacity terrine or loaf tin, pour cooled wine mixture over, then cover and refrigerate for 3 hours or until set.

  14. For vanilla panna cotta, place gelatine leaves in a bowl, cover with cold water and stand for 3 minutes or until soft.

  15. Meanwhile, place half the cream, sugar, scraped seeds from vanilla bean and bean in saucepan and bring slowly to the boil, then remove from heat. Remove gelatine leaves from water, squeezing out excess liquid, then add to cream mixture and stir until gelatine dissolves. Strain mixture through a fine sieve, then cool until just beginning to set. Using an electric mixer, beat remaining cream until soft peaks form, then fold into cooled vanilla mixture until well combined. Pour over jelly, smooth top, then cover and refrigerate overnight. To serve, dip terrine briefly in hot water, then invert onto a large plate and serve sliced with berry puree and extra raspberries, if using.

  16. The Australian Gourmet Traveller mag

Categories

Dessert

Nutrition Facts
Serving Size 127.5g
Amount Per Serving
Calories
189
Calories from Fat
42
% Daily Value*
Total Fat
4.7g
7%
Saturated Fat
2.8g
14%
Trans Fat
0.0g
Cholesterol
15mg
5%
Sodium
38mg
2%
Potassium
141mg
4%
Total Carbohydrates
23.6g
8%
Dietary Fiber
2.7g
11%
Sugars
17.4g
Protein
5.2g
Vitamin A 3% Vitamin C 18%
Calcium 4% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • Low in sodium
  •   Bad points
  • Very high in sugar
  • Contains alcohol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement