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Prep Time
15 mins
Cooking Time
6 h
Total Time
6 h 30 m


1 pkg
unflavoured gelatin powder
7 g
2 cups
35% whipping cream, divided
500 mL
1/4 cup
60 mL
piece lemon peel, about 2 in. (5 cm)
1/2 cup
plain 2% yogurt
125 mL
1 tbsp
vanilla extract
15 mL
kiwi, peeled and thinly sliced in rounds
2 cups
fresh raspberries
500 mL
3 tbsp
45 mL
2 tsp
lemon juice
10 mL


Step 1

To make panna cotta, in small bowl, sprinkle gelatin over 1/4 cup (60 mL) cream. Let stand 5 min. or until gelatin has softened. Meanwhile, in small saucepan, heat remaining cream, honey and lemon peel over medium heat until mixture starts to simmer around edges of pan. Stir in yogurt, bring back to a simmer.

Step 2

Remove from heat and stir in gelatin mixture. Whisk until dissolved. Stir in vanilla. Strain through fine-mesh sieve. Cool slightly. Divide mixture among six 1/2-cup (125-mL) ramekins or moulds with rounded bottoms. Cover with plastic wrap and refrigerate 6 hr., or until set.

Step 3

Unmould onto serving plates, dipping base of ramekin or mould in hot water to release panna cotta, if needed. Cut each kiwi round with a 1 1/2- in. (4-cm) round cookie cutter, or cut with small sharp knife to create circle. Cut small circle in centre of each kiwi slice to fit a blueberry. Place slice of kiwi on top of each panna cotta. Place blueberry in centre.

Step 4

To make raspberry sauce, puree raspberries, sugar and lemon juice in blender until smooth. Strain. Drizzle raspberry sauce onto plates to resemble blood.


Chilling Time: 6 hr

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
30 g
Saturated Fat:
19 g
30 g
3 g
23 g
110 mg
4 g
45 mg
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