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Sparkling grape jelly with panna cotta
Sparkling grape jelly with panna cotta
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Irresistible sweet and fruity surprise you won't want to miss!
Ingredients:
  • 500ml thickened cream
  • 40.00 gm caster sugar
  • 2.20 gm vanilla extract
  • 20.00 gm hot water
  • 6.00 gm gelatine powder
  • Double cream, to serve
  • Red globe grapes, sliced, to serve
  • 1 x 750ml btl sparkling rose
  • 100g (1/2 cup) caster sugar
  • 18.00 gm gelatine powder
  • 280g red globe grapes, halved, deseeded, cut into 5mm-thick slices
Instructions:
  • In a small saucepan over medium heat, combine the cream, sugar, and vanilla. Stir constantly for 2 minutes until just heated through. Remove from heat.
  • Combine water and gelatine in a heatproof bowl. Place the bowl in a saucepan with boiling water reaching three-quarters of the way up the bowl. Stir until gelatine dissolves. Mix gelatine into the cream, strain into a jug, and then pour into six 250ml dariole moulds. Chill in the fridge for 2-3 hours until set.
  • Combine sparkling rose and sugar in a saucepan over medium heat, stirring until the sugar dissolves and mixture is heated through. Transfer a portion of the rose mixture to a heatproof bowl, sprinkle with gelatin, then place the bowl in a saucepan with boiling water. Stir until gelatin dissolves. Add gelatin mixture back to rose mixture, stir, strain through a sieve into a jug, and let cool for 25-30 minutes.
  • Distribute the grapes evenly into the moulds. Pour the wine mixture over the grapes. Chill in the fridge for 3-5 hours until set. Unmold the panna cottas onto plates and garnish with cream and extra grapes before serving.

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