Summer berries panna cotta with jelly : easy recipe

Looking for a summer dessert that’s light, fruity, and perfect for warm days?

This layered panna cotta terrine with summer berries combines creamy vanilla panna cotta with vibrant jelly and bursts of juicy fruit, all beautifully set in a loaf mold for a stunning presentation.

Panna cotta Terrine to share with friends & Families

At home, I usually make this panna cotta in individual cups because my kids love customizing layers and choosing their favorite fruits.

But for a dinner party or summer tea, I like the elegance and convenience of a terrine.

it’s easy to slice, serve, and always impresses.

It’s light, fresh, and just sweet enough to satisfy without feeling heavy. Plus, the colors alone bring joy to any dessert table.

Ingredients for a Layered Panna Cotta Terrine

This dessert is built with three distinct layers, plus summer berries throughout. Here’s everything you need:

– First layer – Lychee jelly (or flavor of your choice)

• 1 packet flavored jelly powder (lychee, or any fruit of your choice)
• 400 ml boiling water
  Alternative:
  • 4 g gelatin powder (or 2 sheets)
  • 400 g fruit juice (e.g. lychee, mango, pomegranate)

– Second layer – Vanilla panna cotta

• 80 ml whole milk
• 320 ml heavy cream
• 50 g sugar
• 1 tsp vanilla sugar (or extract or seeds)
• 2 g agar-agar (or 1 tsp). Alternative: 6 g gelatin

– Third layer – Raspberry jelly

• 1 packet raspberry-flavored jelly powder
• 400 ml boiling water

– Fruits

• Mixed red berries: raspberries, blueberries, cherries, blackcurrants (fresh or frozen)
  Add a few into each layer and on top for color and natural sweetness.

Step-by-Step Instructions

1. Prepare the first layer (jelly base)

• Lightly slice large berries and place a mix at the bottom of a silicone loaf pan (this makes unmolding easier).
• Boil 400 ml of water, pour into a bowl, and stir in the jelly powder until fully dissolved.
• Pour half of this jelly into the mold over the berries. (Save the rest for optional individual verrines.)
• Place in the fridge and allow it to set completely.

2. Make the vanilla panna cotta

• In a Thermomix (or saucepan), combine:
  milk, cream, sugar, vanilla, and agar-agar (or gelatin).
• Heat for 10 minutes at 90°C, speed 1 (or stir over medium-low heat until just simmering).
• Once the jelly base is firm, gently pour the panna cotta layer over it.
• Add more berries on top, then refrigerate again until fully set.

3. Finish with the raspberry jelly

• Repeat the jelly-making process: dissolve the second jelly packet in boiling water.
• Let it cool slightly before pouring over the panna cotta layer.
• Chill for at least 4 hours (or overnight) until fully firm.

4. Unmold & serve

• Run warm water briefly over the mold to loosen the terrine.
• Invert onto a serving platter.
• Garnish with fresh berries and mint, and serve cold.

Variations & Tips

– Flavour Twists

• Swap lychee jelly for mango, lemon, or homemade fruit purée + gelatin.
• Use coconut milk in the panna cotta for a tropical touch.
• Try citrus zest, rosewater, or cardamom for an aromatic lift.

– Fruit Options

• Use fresh seasonal berries when possible.
• Add chopped peaches, passionfruit, or kiwi for color contrast.
• A few chopped pistachios or almonds add a nice crunch.

– Texture & Presentation Tips

• Allow each layer to fully set before adding the next — this ensures clean, beautiful layers.
• Use a clear silicone mold or line a loaf tin with cling film for easier unmolding.
• Slice with a sharp knife warmed under hot water for perfect portions.

FAQ – Your Questions Answered

– Can I make it ahead of time? Yes! It’s even better when chilled overnight.

– Can I freeze it? Not recommended — the texture of jelly and panna cotta changes when thawed.

– Can I use plant-based ingredients? Absolutely: use plant-based milk and cream, and agar-agar for a 100% vegetarian version.

– What if I don’t have jelly powder? Use juice + gelatin or agar-agar (see ingredient alternatives above).

Other desserts to try

• Blueberry Charlotte recipe
• Creamy French Cherry Clafoutis
• No-Bake Strawberry Refrigerator Cake