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Vanilla Panna Cotta with Fresh Fruit Gelee

Featured in the May 2013 Consumer Lines.



Vanilla Panna Cotta with Fresh Fruit Gelee

  • 4 1/2 cups heavy cream
  • 3/4 cup sugar
  • 2 teaspoons vanilla
  • 2 packets unflavored gelatin
  • 6 tablespoons of cold water


  • 3 cups sparkling grape juice
  • 6 teaspoons unflavored gelatin
  • 1/2 cup each raspberries, blueberries, strawberries (chunked)
  • 1 1/2 tablespoons sugar


In a medium sauce pan, add cream and sugar. Heat over medium-high until very warm (not boiling) and sugar is dissolved. Add vanilla; stir to combine. In a medium bowl, add water. Sprinkle gelatin onto the surface of the water for 5-10 minutes until soften. Add warmed cream; stir until gelatin is dissolved. Pour into individual custard cups; let set for 1 hour. To make gelee, pour two cups of juice into a small sauce pan and bring to a boil. In a medium bowl, add the remaining cup of juice and sprinkle gelatin over top for 5-10 minutes until soften. Add the heated juice; stir until gelatin is dissolved; let cool. In a small bowl, gently combine berries and sugar. Place about a tablespoon of the berry mixture on top of each custard and cover with gelee. Let set for 2 hours or until firm. Makes 6 servings.


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