Jasmine and Blackberry Panna Cotta Recipe

This Jasmine and Blackberry Panna Cotta recipe layers sweet blackberry jelly with silky jasmine tea-infused cream for an elegant dessert with floral, fruity flavour. Featured on Cook the Books: Celebrity Edition with Shahir Massoud, this recipe from A Feast of Thorns and Roses by Chelsea Cole is finished with fresh blackberries for a beautiful make-ahead dessert.

The Inspiration

Panna cotta is a classic chilled dessert known for its smooth, creamy texture and delicate flavour. This version from A Feast of Thorns and Roses brings a romantic, fantasy-inspired twist by pairing fragrant jasmine tea with rich cream and a jewel-toned blackberry layer.

The dessert begins with blackberry jelly or seedless jam melted until smooth and divided among individual mason jars. Once chilled, the blackberry layer creates a sweet base with deep berry flavour and a striking contrast against the pale panna cotta.

Fresh blackberries complete the presentation just before serving. Their tart freshness complements both the sweet jelly and rich panna cotta while giving each jar a simple, polished finish.

Ingredients

1/4 cup blackberry jelly or seedless jam
2 ½ cups heavy cream
5 tea bags green jasmine tea
1/3 cup milk (skim, 1% or 2%)
1 envelope (0.25 ounce) unflavoured gelatin
½ cup sugar
1 ½ teaspoons pure vanilla extract
Fresh blackberries for garnish

Methods

In a microwave-safe bowl, gently heat the blackberry jelly at 50% power in 30-second intervals, stirring after ach interval, until melted. Divide the melted jelly among four wide-mouth, 8-ounce mason jars. Refrigerate until the jelly sets, about 1 hour.
While the jelly is setting, prepare the panna cotta. In a saucepan, warm the cream over the medium heat, stirring frequently, until the cream is just starting to bubble at the edges. Remove the cream from the heat and add the tea bags. Steep for 15 minutes to infuse the cream with the tea.
Meanwhile, in a small bowl, combine the milk and gelatin, stirring until the gelatin is fully dissolved. Set aside.
Remove the tea bags from the cream. Stir in the sugar and return the saucepan to medium heat. Slowly bring the mixture to a boil, stirring constantly to prevent boiling over. Add the milk and gelatin mixture to the boiling cream, stirring until fully dissolved. Continue cooking and stirring for 1 minute. Remove the saucepan from the heat and stir in the vanilla extract.
Allow the mixture to cool to room temperature, about 20 minutes.
Pour the cooled cream mixture over the set blackberry jelly in the mason jars.
Cover each jar with plastic wrap or place the lid onto each jar. Refrigerate until the cream later is set, at least 4 hours, but ideally overnight.
Before serving, garnish each panna cotta with 2 to 3 fresh blackberries. Serve cold.

Serving Suggestions

Jasmine and Blackberry Panna Cotta is an ideal dessert for dinner parties, special occasions, or themed gatherings inspired by A Feast of Thorns and Roses. Because the dessert is prepared in individual jars, it is especially convenient for entertaining and requires no last-minute slicing or plating.

Serve it straight from the refrigerator with fresh blackberries on top. A few additional berries on the side can add colour, while a small crisp cookie or delicate shortbread makes a pleasant textural contrast to the creamy panna cotta.

The floral jasmine flavour and bright blackberry layer make this dessert especially suitable after a rich meal. Its cool, smooth texture provides a refreshing finish without needing a heavy topping or sauce.

Final Thoughts

This Jasmine and Blackberry Panna Cotta recipe brings together elegant presentation and approachable technique in one memorable dessert. Featured on Cook the Books: Celebrity Edition with Shahir Massoud, this recipe from A Feast of Thorns and Roses by Chelsea Cole captures the cookbook’s imaginative spirit with a dessert that feels romantic, refined, and visually striking.

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