Raspberry jelly with white chocolate panna cotta

Two sensational desserts combine in this stunning raspberry jelly with white chocolate panna cotta recipe. Serve at your next dinner party for a showstopping finale

By Jennene Plummer
  • 10 mins preparation
  • 1 hr cooking
  • 4 hrs marinating
  • Serves 4
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This recipe first appeared in Woman's Day.
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White chocolate panna cotta
  • 150 gram white chocolate, chopped
  • 325 millilitre double cream
  • 3 tablespoon caster sugar
  • 3/4 teaspoon pure vanilla extract
  • 1 gelatine leaf
  • 100 gram plain yoghurt
  • small mint sprigs
Raspberry jelly
  • 80 gram caster sugar
  • 150 millilitre water
  • 2 gelatine leaves
  • 300 gram raspberries


White chocolate panna cotta
  • 1
    Combine chocolate, cream, sugar and vanilla extract in a large saucepan.
  • 2
    Cook over medium heat until chocolate has melted and mixture is smooth – about 3-4 minutes. Remove from heat.
  • 3
    Soak gelatine leaf in a small bowl of hot water. Set aside to bloom for 10 minutes.
  • 4
    After 10 minutes, add gelatine leaf to the hot chocolate mixture and stir until dissolved. Let mixture cool for a further 10 minutes before gently whisking in yoghurt.
  • 5
    Divide mixture between four tall serving glasses that have been lined with greased cling film. Cover and chill for 2 hours until set.
Raspberry jelly
  • 6
    Combine sugar and water in a saucepan. Bring to the boil, stirring gently until sugar has dissolved. Soak gelatine leaves in a bowl of cold water.
  • 7
    Set aside four raspberries. Stir the remainder into sugar syrup and return to a simmer. Cook steadily for about 5-6 minutes, mashing lightly with a wooden spoon, until raspberries are broken down.
  • 8
    Finely strain warm raspberry juice into a bowl, discarding the solids. Remove gelatine leaves from their water, squeeze out any excess water and add to warm raspberry juice, stirring until dissolved.
  • 9
    Set the bowl inside a large bowl of iced water, stirring frequently until raspberry juice is cool to the touch.
  • 10
    Carefully pour on top of chilled panna cottas, placing a single raspberry in the centre of the jellies. Cover and chill for 3-4 hours until set.
  • 11
    Turn out the panna cotta and raspberry jellies onto plates. Garnish with mint sprigs before serving.