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Toddler Recipes


Berries Gelee Panna Cotta

A few weeks ago, the little one stayed home with me for a week due to HFMD outbreak in her playgroup class. So I had been thinking of snack ideas for her during that week.

While I don't agree with excessive snacking, I do provide 1 slot of snack for her around 4pm, just in case she gets hungry before dinner. And most of the time I will choose something light and "healthy".

I surfed around the Internet for ideas, and decided to make Panna Cotta since she's a milk monster (lol)!

Panna cotta, is an Italian term for "cooked cream", which is made from sweetened cream thickened with gelatin, and poured into a mold. The cream may contains flavorings such as rum, coffee, vanilla, etc. 

By the way, I love the pale pink Eustoma from 85 Flowers! :) #notsponsored

You will also find that panna cotta is often served with berries coulis, caramel or chocolate sauce; or, it may be covered with fruit or liqueurs.

I really love this milk pudding with the soft, soft berries gelee, that melts in your mouth, almost when it just got spooned in. Oh, and it takes quite a while to chill and set, so it's probably better to make it a day ahead!

yield: 9-12 Dessert Shooter Glass; or 6 cups, depending on sizeprint recipe

Berries Gelee Panna Cotta

prep time: 15 MINScook time: 30 MINStotal time: 45 mins


Panna Cotta Ingredients:
  • 240ml whole milk
  • 7g powdered gelatin
  • 720ml whipping cream
  • 80ml honey
  • 15g granulated sugar
  • pinch of salt
Berries Gelee Ingredients:
  • 230g fruits (eg. strawberries, rapsberries, blackberries etc. You can also use your own favourite fruits like mango, passionfruit)
  • 45ml water
  • 60g granulated sugar
  • 3.5g powdered gelatin
Garnish Ideas:
  • Sliced strawberries, Blueberries, Mint Leaves


Panna Cotta
  1. For Panna Cotta, chill a medium sized bowl in the fridge for a couple of minutes. Pour milk into the chilled bowl. Sprinkle gelatin evenly and thinly over the milk.
  2. Let stand for 5 mins to soften the gelatin.
  3. Pour the milk mixture into a saucepan or pot, and place over medium heat on the stove.
  4. Heat the mixture until hot (not boiling), for about 5 mins. You can also whisk it a couple of times while it's heating.
  5. Add whipping cream, honey, sugar and salt into the saucepan. Ensure that the mixture doesn't boil. Continue to heat and stir or whisk occasionally, for about 5-7 mins, until the sugar and honey has dissolved.
  6. Remove saucepan from heat. Allow it to sit for a couple of mins to cool slightly.
  7. Place your dessert shooter glasses or cups tilted at 45 degree angle, on a tray of muffins or mini muffins tray. Carefully spoon in the panna cotta mixture into the cups.
  8. Refrigerate for 6 hours or overnight.
Berries Gelee
  1. For the gelee, sprinkle the gelatin over the water. Set aside.
  2. Place the fruits and sugar in a small saucepan. Simmer till sugar has dissolved. Mix in the gelatin mixture from (1) into the fruit mixture. Stir until gelatin has dissolved.
  3. Remove the fruit gelee mixture from heat and allow to cool slightly, close to room temperature.
  4. Remove the panna cotta cups from fridge. Carefully spoon in the fruit gelee mixture, and chill till set. (Also for a couple of hours).
  5. To garnish, slice bigger fruits such as strawberries. Place the fruits on the surface of the berries gelee. For the strawberry slices to be "standing up" at an angle for better presentation, slot in a smaller piece of strawberry behind these slices for support.

    - Take note that some fruits will hinder the "gelling" of the gelatin mixture, such as pineapple and kiwi.

    - I've used a half-half portion of rapsberries with strawberries because we love the taste. You can mix and match your favourite berries that complement the taste.

    - Whipping cream used here should be dairy whipping cream (about 35% fat). Non-dairy whipping cream are usually packaged with the label "topping" cream, and contains other "weird" ingredients in it.

    - Feel free to reduce sugar for less sweet version for toddlers :)

    Recipe Adapted from Daily Delicious


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