Panna Cotta Terrine

Panna Cotta Terrine


Panna cotta is an Italian dessert where cream is sweetened and flavoured then left to set in a mould using gelatine. Here I have used a mixture of cream and yogurt to make to make a light summer dessert. Raspberry coulis is then drizzled over the top and topped with fresh raspberries.


Panna Cotta Terrine
Prepares: 6 servings
  • Preparation time: 30 minutes
  • Chilling time: 4 hours

  • Ingredients
  • For the panna cotta
  • 425ml (14 fl oz) double cream/whipping or heavy cream (1¾ cups)
  • 14g powdered gelatine (2 sachets)
  • 1 tsp vanilla extract
  • 85g (3 oz) caster/white sugar (½ cup less 1 tbsp)
  • 425ml (14 fl oz) natural Greek yogurt (1¾ cups)

  • For the fruit coulis
  • 340g (12 oz) raspberries (2½ cups)
  • 55g (2 oz) caster/white sugar (¼ cup)
  • ½ lemon, juice only

  • Equipment
  • A loaf tin or plastic container measuring 10 x 10 x 20cm (4 x 4 x 8 ins)

  1. Method
  2. For the panna cotta
  3. Line the loaf tin or container with cling film/wrap so that it hangs over the sides.

  4. Put 2 tablespoons each of cream and water into a shallow dish and sprinkle over the gelatine. Leave for 5 minutes to swell.

  5. Place the dish in a larger dish and fill the larger dish with just boiling water until it comes up to the level of the gelatine in the smaller dish. Leave for 5 minutes for the gelatine to dissolve, stirring occasionally.

  6. Meanwhile, pour the remaining cream into a pan and add the sugar and vanilla extract. Heat gently to dissolve the sugar, stirring occasionally. Set aside for a couple of minutes to cool a little.

  7. Spoon the yogurt into a bowl and whisk in the cream until the mixture is smooth. Then whisk in the dissolved gelatine mixture.

  8. Pour into the prepared loaf tin or container and chill for 4 hours.

  9. For the fruit coulis
  10. Wash and pat dry the raspberries. Reserve 18 for decoration and put the rest into a blender. Add the sugar and the juice of the half lemon. Purée the fruit.

  11. Strain through a nylon sieve into a bowl to remove the seeds, pressing the sauce through with the back of a spoon. Wipe the underside of the sieve with a clean spoon to remove all the coulis.

  12. To serve
  13. Invert the panna cotta over a large serving plate and remove the cling film/wrap.

  14. Divide into 6 slices and lay on 6 plates. Drizzle the coulis over the slices and then decorate each slice with 3 of the reserved raspberries.

  15. Best served on the day it is prepared.

Updated: October 17, 2017