Welcoming Year 2013 With Strawberry Jelly And Vanilla Bean Panna Cotta Trifles

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The year that just passed by took me through a wonderful journey. It was an year when a lot happened. It was an year, when I moved from Blogger to WordPress and started writing about my food on a more regular basis.


I came across so many wonderful food blogs which not only gave me the inspiration and motivation to try new and challenging recipes each and every passing day, but also taught me the insights of the food photography. It challenged me differently each and every time and changed my perception towards a photograph.

Strawberry Jelly With Vanilla Bean Panna Cotta

Looking back at the day I started writing about food 2 years ago, I have come a long way in terms of learning and the experience. And I thank you all my lovely readers for that.

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It was an year, when this blog gave me an opportunity to join this wonderful food blogger community, Blogger’s Table – A chatty, vivacious bunch of very talented people, I know.  The group gave me a chance to learn more about food reviews. An d it was a great experience learning this first hand.

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There had been so many things which I wanted to do before the year ended. But I could do only few of them as the time permitted. That leaves me with those things to be taken up, new recipes to be tried up in the year 2013. And I look towards this year in more hope and more aspiration.

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Ushering in the new year, I prepared these beautiful looking strawberry jelly and vanilla bean panna cotta trifles, which are basically inspired from Donna Hay’s Strawberry and Vanilla Macaroon Trifles. Such stunning looking these mini desserts were. I took them to my friend’s for the new year party and they were really a rage. A total hit both among the adults and the kids.

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Strawberry Jelly

2½ teaspoons unflavored gelatin powder
750 ml cranberry juice {I used Tropicana}
110 gm sugar
500 gm strawberries, halved

Panna Cotta

2 tbsp cold water
2 tsp unflavored powdered gelatin
1 cup low fat cream
1/3 cup sugar
1/2 vanilla bean split
2 cup plain whole milk hung yogurt


  1. For the jelly, place 1/2 cup cranberry juice and the gelatin powder in a bowl and let stand for 5 minutes until gelatin gets dissolved.
  2. Meanwhile heat rest of the cranberry juice with sugar over medium heat until sugar is dissolved.
  3. Bring to a boil and cook for 1 minute. Take that off from heat and mix in the gelatin and set aside for 20 minutes to cool.
  4. Divide the cut strawberries into six trifle glasses or any ramekins of your choice.
  5. Pour in the cranberry mix into the glasses leaving 3/4th of the space. Let stand them in the fridge to set for at least 3 hours.
  6. For the panna cotta, sprinkle the gelatin over water in a bowl and let stand for 5 minutes until gelatin is dissolved.
  7. Meanwhile, heat the cream with sugar and split vanilla bean in a saucepan over medium heat until the cream starts to boil.
  8. Remove from heat and whisk in the gelatin.
  9. Whisk in the yogurt and let it cool completely, taking care that it doesn’t start to set.
  10. Take out the jelly ramekins from the fridge and pour in the cooled cream over the jelly {cream should be completely cooled down and the jelly should be chilled, otherwise it may sink into the strawberry jelly}.
  11. Let them stand back into the fridge for another 2 hours. Once done, top them with some sliced strawberries and a sprig of mint.

Happy New Year !!!


  1. says

    ahh the photographs are so awe-inspiring. Love the shots and the mini desserts they are such a treat to the eyes. Wishing you a happy and a prosperous new year. Hope you are able to try all the recipes that you have set your mind on..


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