Lizzie Kamenetzky’s Summer Berry Jelly and White Chocolate Pannacotta

This is a recipe I discovered at the end of summer last year when the summer berries had well and truly passed their peak.  When we had some of the family around for a barbie last Sunday night it seemed only logical to pull this recipe out for dessert.  It was a real treat!  I made a few changes to the recipe of course, I used pink bubbles instead of the rose wine and I only used strawberries and raspberries that I had picked up at the farmers market the day before.

Lizzie Kamenetzky’s Summer Berry Jelly and White Chocolate Pannacotta
7 fine gelatine leaves
1 tsp lemon juice
150g caster sugar
250ml medium sweet rose wine
250g mixed raspberries, small strawberries (hulled and quartered), blueberries and redcurrants, plus extra berries to serve
For the Pannacotta
500ml double cream
1 tsp vanilla bean paste
75g white chocolate, broken up into chunks
3 fine gelatine leaves

Soak the 7 gelatine leaves in cold water for 5 mins to soften. In a pan, bring 300ml water and the lemon juice to the boil. Add the sugar, stir until dissolved, then remove from the heat. Squeeze the water from the gelatine and add to the syrup. Stir until dissolved, then stir in the wine.

Put the jelly aside to cool to room temp. Meanwhile, divide the mixed berries among 6 x 200ml dariolr moulds (or a 1.3 litre loaf tin), then pour over the cool jelly to half fill the moulds / tin. Chill for at least 2 hours in the fridge to set.

Once the jelly has set, make the pannacotta. Heat the cream in a pan over a medium heat. As it starts to boil, reduce the heat, then stir in the vanilla bean paste and white chocolate. Stir until the chocolate has melted, then remove from the heat.

Soak the gelatine leaves in cold water for 5 mins to soften, then squeeze out the excess water and place in a bowl with 4 tbsp boiling water, stirring to melt. Add to the cream and chocolate mixture and allow to cool a little. Pour the pannacotta mixture into the dariolr moulds or loaf tin on top of the set jelly and berry layer. Leave to set overnight in the fridge. Turn out and serve with more berries.

Serves 6
Delicious, Aug 10

I have to admit that I was so pleased with the way this dessert turned out that it got a tour of the living room for everyone to see, in a style not too dissimilar from the way a haggis is traditionally carried into the room for Burn's Night!  Its always a relief when jelly and pannacotta turn out nicely instead of ending up in a pool on the bench.  Next time I would make these in individual moulds, for presentation purposes alone!
 

 
This one is going over to Jac's Bookmarked Recipes blogevent, a fantastic event to help you finally use some of those long stored away recipes!
 

 
And while I'm on a post using fresh and local strawberries I thought I would show you my first ever home grown strawberry!  I feel like a proud mother (who eats her babies!)  Our plants have now produced three stunning little red berries, super juicy and sweet ;0)