Red Fruit Gelled Panna Cotta Terrine

Ingredients

• 1 sachet Clear jelly (halal) (Approximately 10 g, agar‑agar based)
• 400 ml Water (for first jelly) (Boiling water)
• 320 ml Whole liquid cream (35 % fat)
• 50 g White sugar
• 1 gousse Vanilla bean or extract (or 1 tsp vanilla extract)
• 5 g Agar‑agar powder (Approximately 1 tsp)
• 150 g Fresh strawberries (Diced)
• 150 g Fresh raspberries
• 1 sachet Red fruit jelly (halal) (Approximately 10 g, red fruit flavor)
• 400 ml Water (for red jelly) (Hot water)

Instructions

1. Prepare the fruit and the mold

   Wash the strawberries and raspberries. Cut the strawberries into small dice. Line the bottom of the silicone mold with a few strawberry slices and some whole raspberries for decoration.

   Time: PT10M

2. Prepare the first layer of clear jelly

   Bring 400 ml of water to a boil. Pour the clear jelly packet into the boiling water, stirring constantly until fully dissolved.

   Time: PT5M

   Temperature: 100°C

3. Set the first layer

   Pour the clear jelly into the already decorated mold. Place in the refrigerator until firmly set.

   Time: PT30M

4. Prepare the panna cotta mixture

   In a bowl, combine the liquid cream, sugar, split vanilla bean (or extract), and agar‑agar powder.

   Time: PT5M

5. Cook the panna cotta mixture

   Bring the mixture to a simmer (90 °C) for 10 minutes, stirring constantly. As soon as the mixture begins to thicken, remove from heat.

   Time: PT10M

   Temperature: 90°C

6. Pour the panna cotta and add the fruit

   Gently pour the panna cotta over the already set first jelly layer. Scatter a few raspberries and strawberry dice into the panna cotta before it begins to set.

   Time: PT5M

7. Set the panna cotta

   Return the mold to the refrigerator and let set for 15 minutes.

   Time: PT15M

8. Prepare the red fruit jelly

   Bring 400 ml of water to a boil. Incorporate the red fruit jelly packet, stirring until fully dissolved.

   Time: PT5M

   Temperature: 100°C

9. Pour the red jelly

   Gently pour the red fruit jelly over the already set panna cotta. Add the remaining strawberries and raspberries on top if desired.

   Time: PT5M

10. Cool, unmold and serve

    Leave everything in the refrigerator for an additional 10 minutes so the final layer solidifies. Carefully unmold the terrine and cut into portions.

    Time: PT10M

Nutrition Facts

Calories

210

Protein

3 g

Carbohydrates

22 g

Fat

13 g

Fiber

2 g

Ingredient Substitutions

• Instead of Clear jelly (halal): Pineapple jelly + agar‑agar, Sugar‑free fruit jelly
• Instead of Whole liquid cream: Whole milk, Plant‑based cream
• Instead of White sugar: Cane sugar, Sweetener
• Instead of Vanilla bean or extract: Vanilla extract
• Instead of Agar‑agar powder: Gelatin (5 g)
• Instead of Fresh strawberries: Other red fruits
• Instead of Red fruit jelly (halal): Red fruit juice + agar‑agar

Equipment Needed

• Silicone loaf mold
• Saucepan
• Mixing bowl
• Whisk
• Silicone spatula
• Kitchen scale
• Measuring cup
• Chef's knife
• Cutting board
• Kitchen thermometer (optional)
• Refrigerator

Critical Steps — Do Not Skip

• Set each layer before adding the next
• Properly dissolve the agar‑agar or gelatin
• Do not overheat the panna cotta to avoid graininess

Chef Tips from the Video

• Use a silicone mold for effortless unmolding
• Add a drizzle of red fruit coulis just before serving for extra freshness
• Lightly sprinkle with orange zest or finely chopped mint

Troubleshooting

Storage

Refrigerator: Store in the refrigerator up to 3 days, covered with plastic wrap

Freezer: Not recommended, texture deteriorates

Room temperature: Consume within 2 hours out of the refrigerator

Make-Ahead Tips

• Prepare the terrine the day before and keep it chilled
• The layers hold better after 2 hours of resting
• Store the fruit separately if you fear they will soften the jelly