Name: Elegant Strawberry Panna Cotta & Mint Jelly
Prep time: 25 min
Cook time: 16 min
Total time: 69 min
Yield: 4
Cuisine: Italian
Ingredients: 200 milliliter Water; 20 gram Unsalted Butter; 250 gram Whipping Cream 33%; 100 gram Plain Biscuits; 300 gram Strawberries; 20 gram Fresh Mint; 250 gram Ricotta; 20 gram Granulated Sugar; 70 gram Powdered Sugar; 40 gram Powdered Gelatin (dry); 150 gram 85% Dark Chocolate

Strawberry Panna Cotta with Chocolate and Mint Jelly

Step-by-step method

Let’s cook

At a glance

This elegant competition dessert layers creamy strawberry panna cotta, silky chocolate coating, and refreshing mint jelly—a sophisticated twist on a classic that takes some patience with multiple components setting in the fridge. You'll be managing three different elements (the panna cotta base, mint jelly, and chocolate coating), with careful attention needed during the unmoulding and plating to keep everything looking polished.

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Whip it up

Beat the ricotta with the sugar. You can use a whisk or a stand mixer fitted with a whisk attachment. I'd recommend going easy on the sugar – this dessert works better with a lighter sweetness.

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250 gram
Ricotta

70 gram
Powdered Sugar
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Add the strawberries

Add the finely chopped strawberries, setting aside about five or six pieces for decoration. Whisk everything together. The strawberries will break down slightly, giving the cream a lovely pale pink colour.

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300 gram
Strawberries
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Gelatine in the cream

Heat the cream in a saucepan, then whisk in the powdered gelatine, stirring thoroughly. Keep whisking until the gelatine has fully dissolved and the cream has thickened. Continue stirring so no lumps form in the gelatine.

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250 gram
Whipping Cream 33%

20 gram
Powdered Gelatin (dry)

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Whisk into the ricotta

Add about three tablespoons of the ricotta cream to the saucepan and quickly whisk it together with the cream mixture. Once it's smooth, gradually whisk this mixture, a little at a time, into the ricotta and strawberry base.
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A smooth cream

Whisk until you have a smooth cream. I use a stand mixer with a whisk attachment throughout this whole process.
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Into the moulds

Pour the finished cream into your prepared moulds. I use a silicone half-sphere mould, but silicone muffin moulds work well too. Leave to set in the fridge for a few hours.
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Mint jelly

The other thing to prepare ahead, since it also needs time to set in the fridge, is the mint jelly. Tear 4 sprigs of mint into smaller pieces and put them in a saucepan. Pour over hot water, add the sugar and stir. Leave to infuse for about 5 minutes.

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20 gram
Fresh Mint

200 milliliter
Water

20 gram
Granulated Sugar
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Stir in the gelatine

Strain the liquid, then whisk the powdered gelatine into the hot liquid. Keep stirring until it has fully dissolved, then pour into a wide, shallow bowl. Leave to set in the fridge.

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20 gram
Powdered Gelatin (dry)
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Unmould the domes

Carefully turn the set domes out of the mould. Arrange skewers over a small roasting tray and rest the domes on top – a wire rack works just as well.
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Chocolate coating

Melt the chocolate in a bain-marie. Add a knob of butter and stir it in with a whisk. Coat the domes with the thinned chocolate and pop them back in the fridge briefly to set.

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150 gram
85% Dark Chocolate

20 gram
Unsalted Butter
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Decorate the plate

Dip a wide brush or a narrow kitchen spatula into the leftover or dripped chocolate. Drag it across the plate to create a chocolate 'smear'.
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Add the biscuit crumb

Blitz the biscuits into a fine crumb – a food processor works best. Place a round mould on top of the chocolate smear, fill it with the biscuit crumb, then carefully lift the mould away. The mound will spread slightly but should still hold a neat round shape.

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100 gram
Plain Biscuits
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Plate the domes

Now for the moment that calls for a bit of care: carefully transfer the chocolate-coated domes onto the centre of the biscuit crumb.
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Finish with the jelly

Take the mint jelly out of the fridge and scrape it with a fork. Use this mint mixture to decorate the panna cotta. Finish off by adding fresh strawberries to the plate.
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Serving tip

If you're not keen on coating the whole dessert in chocolate, you can simply drizzle a little chocolate over the top of the panna cotta instead. It looks just as lovely. The key is to keep that perfect combination of strawberries, chocolate and mint intact.
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Tip: biscuits with chocolate

If you're not keen on coating the whole dessert in chocolate, you can simply drizzle a little chocolate over the top of the panna cotta instead. It looks just as lovely. The key is to keep that perfect combination of strawberries, chocolate and mint intact.

Step-by-step method

At a glance

Whip it up

For this step

Add the strawberries

For this step

Gelatine in the cream

For this step

Whisk into the ricotta

A smooth cream

Into the moulds

Mint jelly

For this step

Stir in the gelatine

For this step

Unmould the domes

Chocolate coating

For this step

Decorate the plate

Add the biscuit crumb

For this step

Plate the domes

Finish with the jelly

Serving tip

Tip: biscuits with chocolate

Strawberry Panna Cotta with Chocolate and Mint Jelly

Ingredients — what you'll need

What's in it?

About this recipe

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