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How to Make a Summer Berry Panna Cotta Terrine (Step-by-Step Recipe)

How to Make a Summer Berry Panna Cotta Terrine (Step-by-Step Recipe)

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.
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Prep Time 30 minutes
Cook Time 10 minutes
Course desserts
Servings 8 portions
Calories 230 kcal

Ingredients
  

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

  • 1 packet flavored jelly powder
  • 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.

Instructions
 

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.

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.

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.

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.