Yoghurt Rose Panna Cotta With a Berry Jelly


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A lovely, fresh dessert that is served cold.  Panna cotta (Italian for “cooked cream”) is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with rum, coffee, vanilla, or other flavourings.


  • 2 x 1/2 cup water
  • 2 tbsp (for jelly), 50g (for panna cotta) xylitol
  • 3 tsp rose water
  • 2 1/2 tbsp powdered gelatin
  • 150g raspberries
  • 100g pomegranate rubies
  • 1 vanilla pod, halved and seeds scraped out
  • 2 1/2 cups double cream yoghurt


For the berry jelly: 

Place 1/2 cup of water, 2 tbsp xylitol and 2 tsp rose water in a small saucepan and stir over a medium heat until xylitol is dissolved. Remove from heat, add soaked gelatin (1 tbspn powdered, sprinkled over 3 tbspn water) and stir until dissolved. Cool slightly.

Divide 150g raspberries and 100g pomegranate rubies between 6 lightly oiled 200ml moulds. Cover berries with 1/4 cup of the gelatin mixture, place in the fridge and allow to set.

For the panna cotta:

Place 1/2 cup water, 50g xylitol, 1 tsp rose water and the vanilla seeds in a small saucepan and stir until the xylitol has dissolved. Add 1 1\2 tbsp powdered gelatin; stir until completely dissolved. Cool slightly. Whisk yoghurt into gelatin mixture, ensuring that it is thoroughly mixed. Pour mixture over set berry jelly and tap lightly on a board to ensure there are no air pockets. Cover and refrigerate for at least 4 hours or until set.

Invert the panna cottas onto serving plates and serve immediately.

Source: Lose It

Serves 6




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