Layered panna cotta
I made this layered dessert when I wanted to try something visually different, not just in taste. I hadn't prepared it this way before, but I managed, even though at first glance it seems a bit complicated with organizing the layers and cooling them in between. I had 4 cups of 250 ml each and measured everything to avoid running out of mixture at the end. Quick info Total time: about 3 hours (including cooling between layers) Working time: around 40 minutes Servings: 4 cups (of 250 ml each) Difficulty: medium Recipe type: glass dessert, to present on an occasion or when you have time to work patiently Ingredients For panna cotta: - 400 ml heavy cream (liquid) - 70 g sugar - 100 ml milk - 2 drops vanilla extract - 1 packet gelatin For kiwi jelly: - 3 kiwis - 1/2 orange - 2 tablespoons granulated sugar - 1 packet transparent cake gel For lemon jelly: - 1 medium lemon - 1/2 orange - 3 tablespoons granulated sugar - 1 packet transparent cake gel Preparation method 1. Panna cotta I soaked the gelatin in milk. In the meantime, I heated the cream with sugar, stirring until just about to boil, but without boiling. I took the pot off the heat, added the vanilla extract, and let it cool slightly. When I felt it was just warm, I added the soaked gelatin and mixed well to dissolve completely. I poured some of the mixture into the cups, filling about a quarter of each. I put them in the fridge. The rest of the panna cotta I left at room temperature, so it wouldn't set too quickly. 2. Kiwi jelly I peeled the kiwis and half the orange, juiced them. If I didn't reach 250 ml, I added water to reach that volume. In a separate bowl, I mixed the cake gel packet with the 2 tablespoons of sugar, then poured the juice over it, stirring continuously. I put it on the heat and stirred until it started to boil. Once it boiled, I let it cook for exactly one minute, then took it off the heat. I let the kiwi jelly cool to a warm temperature, almost room temperature, but without setting. I checked if the first layer of panna cotta in the cups was firm enough to support the jelly on top. Then I carefully poured the kiwi jelly over the panna cotta until I reached about halfway up each cup. I put them back in the fridge. 3. Lemon jelly I squeezed the juice from one lemon and half an orange, adding water until reaching 250 ml. In a bowl, I mixed the cake gel packet with 3 tablespoons of sugar, poured in the juice, and mixed. I put the pot on the heat, stirred continuously, and when it started to boil, I let it cook for another minute, then took it off the heat. I let the lemon jelly cool slightly as well. After the kiwi jelly had set in the cups, I poured the lemon jelly over it, filling the mixture to about three-quarters of the height of the cup. I put the cups back in the fridge. 4. Final layer of panna cotta In the meantime, the panna cotta mixture left at room temperature starts to set. To prevent it from thickening too quickly, I occasionally stir it with a small whisk or spoon. When it was time to add the last layer, I mixed it well to make it smooth again, then poured it over the lemon jelly layer. I put it in the fridge and let everything set well. 5. Layer design I chose to tilt the cups when pouring the first layer of panna cotta to achieve slanted layers. I used an egg carton as a support, placing two heavy knives at the base to prevent the cups from tipping over. For smaller cups, a muffin tray or another support where they stand well tilted works too. With each layer, I gently turned the cups (after each cooling) to achieve the desired effect. For the last layer of panna cotta, I placed the cups upright. 6. Decoration In the end, I sprinkled a little grated lemon and orange zest on top for color. Why I make this recipe often I like that it’s not very sweet, has light layers, and can be chilled and kept in the fridge for 1-2 days. Each layer is distinctly felt in texture. It seems complicated, but once you make it once, everything goes faster. It can be prepared in advance, which helps if you have guests. Tips and variations Tips Use a funnel to pour the mixture, especially to ensure the layers come out uniform and to avoid dirtying the edges of the cups. A small ladle helps with portioning to distribute each layer evenly. If the panna cotta starts to set too quickly at room temperature, stir occasionally; if it sets too firmly, you can leave it for a few minutes at room temperature and whisk it. Substitutions The cake gel packets for the jellies can be replaced with gelatin, but proportions may differ, and the final texture will be slightly firmer. Kiwi fruits can be replaced with other juicy fruits (e.g., strawberries or berries) adjusting the sugar to taste. Variations You can also make it with fewer layers or just one type of jelly if you want to simplify. The orange-kiwi mix helps with color, but you can use only kiwi if you’re not interested in the hue. For lemon, you can add more orange if you want to avoid it being too sour. Serving ideas It works well served in glasses, directly from the cups, or you can use small molds for dessert. You can add small pieces of fresh fruit or a little mint on top at the end, if you have some. Frequently asked questions 1. Can the dessert be made a day in advance? Yes, the dessert can be fully prepared 1-2 days in advance and kept in the fridge. The layers remain firm. 2. What can I substitute for cake gel? You can use plain gelatin, but you must follow the proportions on the packaging and keep in mind that gelatin sets faster. 3. Can the layers mix if they aren't set enough? Yes, if you don’t let each layer set enough, the layers tend to mix and won’t come out well defined. Always wait for the previous layer to set before pouring the next one. 4. Can I make the layers flat without tilting the cups? Yes, it can be made with horizontal layers, it’s not mandatory to tilt them. It’s just a matter of appearance. 5. Can I use another type of sugar (brown, for example)? Brown sugar can be used for jellies, but it will slightly affect the final color. For panna cotta, it’s better to use white sugar for a cleaner color. Nutritional values The values are estimates for one cup (out of four), with all layers: - calories: 250-300 kcal - carbohydrates: 35-40 g - proteins: 4-5 g - fats: 12-15 g The amount of sugar depends on how sweet the fruits are and personal preferences. Panna cotta brings more fats, while jellies bring more carbohydrates. Storage and reheating The dessert lasts in the fridge for about 2 days. It is not suitable for reheating, but it doesn’t need it. The layers remain firm if kept cool and covered. I do not recommend storing it at room temperature.
Preparation
I had approximately 1000 ml of composition distributed in 4 glasses/cups of 250 ml each: 500 ml panna cotta, 250 ml kiwi jelly, 250 ml lemon jelly. Preparation of panna cotta: I soaked the gelatin in milk. I heated the cream along with the sugar until it was almost boiling. I took it off the heat, added the vanilla extract, and let it cool down. When it was lukewarm, I added the gelatin and mixed until homogeneous. I poured the composition into the cups, filling them a quarter full, and put them in the fridge. The remaining composition was left at room temperature to slow down the setting process. Preparation of kiwi jelly: I peeled the kiwi fruits and half an orange and put them in the juicer. I measured the juice and added water until reaching 250 ml. I mixed the gel packet with 2 tablespoons of granulated sugar and poured the kiwi juice over it, mixing well. I heated it while continuously stirring until it started to boil, then I let it boil for 1 minute before removing it from the heat. When the kiwi jelly was warm to cold and the panna cotta in the cups had set enough to hold its shape, I poured the kiwi jelly into the cups, over the panna cotta, until they were half full. I refrigerated it again and prepared the lemon jelly. Preparation of lemon jelly: I squeezed the juice from the lemon and the orange and added water until reaching 250 ml. I mixed the gel packet with 3 tablespoons of sugar, poured in the juice, and mixed well. Then I heated it while continuously stirring, and after it started to boil, I let it boil for 1 minute before setting it aside. I followed the same process as with the kiwi jelly: I waited for it to cool down, meanwhile the kiwi jelly in the cups had set, I took the cups out of the fridge and poured the lemon jelly until the cups were three-quarters full. I refrigerated it until the lemon jelly set, then poured the remaining panna cotta on top and refrigerated it again until it set. Decoration method: I really liked this layered panna cotta design and, although it seems complicated, it is not very hard to make. The most important thing is timing - knowing when to prepare the jellies so that when it’s time to pour them into the cups, the layer underneath is already set. After deciding which cups to use for the panna cotta, I looked for a suitable support to keep them tilted and balanced while pouring the mixture. For my cups, the most suitable were the egg cartons for 10 eggs, which have taller dividers inside; to secure them, I placed two heavier knives on the base of the cups. Smaller cups can fit well in a 30-egg carton or in the indentations of a muffin tray, and since they are not very tall, they do not require additional support (as I did with the knives). I applied two design variations: for the first one, after the first layer had set, I turned the cup upside down from 12 o'clock to 6 o'clock, and in this position, I poured the jelly; for the next layer, I turned the cup again. For the second method, I layered them without turning the cup (to be honest, I didn't intend to do that, I simply forgot to turn the cups, but it turned out nice anyway :) ). When I added the last layer of panna cotta, I placed the cups upright and left them in a vertical position until the dessert was ready to serve. Before serving, I sprinkled a little lemon and orange zest. I added a little orange juice to the kiwi juice to achieve a pleasant green; in the lemon juice, I added orange to enhance the color. The amount of sugar can be adjusted according to taste and how sweet the fruits are. While playing with the jellies, the remaining panna cotta mixture (which will be the last layer) starts to set. We stir it occasionally; before putting it into the cups, we mix it well with a pear-shaped whisk. It will bind again when it reaches the fridge. When pouring the layers into the cups, I used a centered funnel to prevent the mixture from spilling over the sides. I poured with a ladle into the funnel, and from there, it flowed into the cups. The ladle also helped me measure so that the layers would be even. This dessert is light, refreshing, and should be consumed immediately. However, it can also be kept in the fridge for 1-2 days. I used gel for making the jellies, but next time I will use gelatin because it sets faster and better, and the boundary between layers would be much clearer.
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