Mini berry desserts make for enticing accompaniments to a summer wedding's dessert table. Panna cotta capped with strawberry gelatin plays homage to the petite fruit we all love.



For the Panna Cotta
For the Strawberry Jellies


Make the jellies:
  • Place strawberries in a large bowl with sugar, and toss to coat. Place bowl over a pan of simmering water, and heat until juices release, about 30 minutes. Strain strawberries through a sieve into a medium bowl (do not press on berries or juice will become cloudy).

  • Meanwhile, sprinkle gelatin over the water in a small bowl; let stand until softened, about 2 minutes. Add mixture to warm strawberry juice; stir until dissolved. Strain into a glass measuring cup. Place 6 canele molds on a rimmed baking sheet. Pour mixture into molds. Refrigerate until set, 2 1/2 hours (or overnight).

Make the panna cotta:
  • Place mascarpone in a medium bowl. Sprinkle gelatin over water in a small bowl; let stand until softened, about 2 minutes. Bring cream and sugar to a simmer in a small saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Add gelatin mixture, stirring until gelatin dissolves. Strain over mascarpone, stirring until smooth. Strain again into a glass measuring cup. Pour on top of set jellies; refrigerate until set, about 2 hours (or overnight).