Raspberry and White Chocolate Panna Cotta Bundt

This is a real stunner.  A delicious light dessert which can be served any time of the year as I have used frozen berries throughout.  Almond fatless sponge supporting a white chocolate panna cotta then topped with a berry filled jelly.  It can be dressed up to look irresistible and then served at any dinner party or family gathering. I use a bundt tin or savarin mould instead of a jelly mould.


Start by making a template for the sponge.  Using the bundt tin draw a circle on a piece of baking paper and mark the hole in the middle also.  Cut out the shape as this will be used later when cutting the sponge.

Next make the jelly.  Sieve any seeds from the fruit puree then pop into a jug.  Once you have made your simple syrup and whilst it is still warm drop the gelatine leaves (drained of their soaking water) and stir well until dissolved.  Mix together the fruit puree and simple syrup containing the gelatine and mix well.

Place half of the fruit in the bottom of the tin and pour over half of the jelly.  Place in the fridge to set for 2 hours.  Leave the rest of the jelly at room temperature.  If you want a finish like the jelly in the photograph simply set a layer of whole raspberries in a couple of tablespoons of jelly.   Once set (after about half an hour) pour over the remainder of one half of the jelly and no additional fruits.  I placed the remainder of the fruits in the second jelly layer.  If you want to make this dessert really simple you can always use packet raspberry jelly and make 1.5 pints.

To make the panna cotta – break the chocolate into a bowl then put the gelatine in a bowl of cold water to soak for at least 10 minutes.  Bring the milk, cream and sugar to a gentle simmer then pour over the broken chocolate then add the soaked gelatine (drained of the water).  Stir until the chocolate melts and the gelatine is dissolved.  I then pass the whole mix through a sieve as there are often chocolate bits left behind.  Leave to cool then pour over the jelly when it has set.  Leave to set completely for a further two hours.

Layer the rest of the frozen berries over the set panna cotta and pour on the rest of the jelly.  Leave to set in the fridge for a further two hours. Your second half of jelly should remain unset if left at room temperature.  If it sets just pop into the microwave for 5 seconds to dissolve again.

To make the fatless sponge

Whisk together the eggs and caster sugar until doubled in size and the whisk leaves a trail.  Then add the almond extract and fold in the flour.   Spread onto greaseproof paper or reusable baking parchment then scatter over the flaked almonds then bake for 8-10 minutes at 180°C (Gas Mark 4, 355°F).  Leave to cool then using the template cut out the shape of the savarin mould.  Before cutting peel the baking paper or parchment from the back of the sponge – just makes things easier.

When the jelly has set lay the sponge over the top almond side uppermost then turn out onto a serving plate.

Decorate with fresh fruit, mint leaves, chocolate curls etc. if you wish.


TIP:  Spoon the jelly over the panna cotta until you have an even layer.  Don’t be tempted to pour it over as the weight of the jelly may penetrate the panna cotta and you will breach the surface.

Fruit will automatically float in the jelly so if you want to be able to see fruit at the top of your finished jelly just set a few presentation berries at the bottom of the tin in a couple of spoonfuls of jelly for about half an hour.  Take from the fridge and top up with the rest of the half of the jelly.

To easily turn out your set jelly, briefly place the chilled bundt tin into a bowl of hot water – just about 30 seconds.  Your jelly should then release easily.

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