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Raspberry prosecco jellies with panna cotta
Raspberry prosecco jellies with panna cotta
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Impress your guests with vibrant raspberry jelly desserts for a showstopping finale.
Ingredients:
  • 5 1/2 titanium-strength gelatine leaves (see note)
  • 400g raspberries, plus extra to garnish
  • 110g caster sugar
  • 500ml prosecco
  • 2.20 gm vanilla extract
  • Icing sugar, to dust
  • 300ml thickened cream
  • 100ml milk
  • 75g caster sugar
  • 1 vanilla bean, split, seeds scraped
Instructions:
  • Place 4 gelatine leaves in a bowl of cold water and let them soften for about 5 minutes.
  • Blend fresh, juicy raspberries with a splash of water until velvety. Strain the mixture through a sieve and transfer to a saucepan along with sugar and bubbly prosecco. Heat until gently simmering, then take off the heat.
  • Drain excess water from the gelatine, mix the leaves into the puree with vanilla. Filter and let it cool briefly, then distribute evenly among 6 glasses. Refrigerate for 2-3 hours or until firm.
  • In a saucepan, combine all the ingredients over low heat and stir until the sugar is dissolved. Heat the mixture until it's just below boiling, then remove from heat. Let it sit for 15 minutes to infuse flavors. Meanwhile, soak the remaining 1 1/2 gelatin leaves in cold water for 5 minutes to soften.
  • - Reheat the creamy mixture gently while squeezing out water from the gelatin. Stir the softened gelatin into the warm cream until fully dissolved. Strain the mixture and let it cool to room temperature. Pour the cream over the jellies, then refrigerate for 2-3 hours or overnight until set. Before serving, dust with icing sugar and garnish with additional raspberries.

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