Layered rosé champagne jelly and panna cotta

Layered rosé champagne jelly and panna cotta

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  • 4
  • Easy
  • 20 minutes
  • 10 minutes
  • Woolworths Villiera Brut Rosé MCC NV


  • For the rosé Champagne jelly:
  • 3 cups rosé sparkling wine
  • 4 T caster sugar
  • 8 gelatine, soaked in water
  • 200 g raspberries
  • For the panna cotta:
  • 1 cup full-cream milk
  • 1 cup cream
  • 1 vanilla pod, seeded
  • 1 T sugar
  • 6 gelatine, soaked in cold water

Cooking Instructions

To make the jelly, heat 1 cup wine and the sugar in a saucepan over a medium heat, whisking until the sugar has dissolved. Remove from heat and whisk in the gelatine leaves until dissolved. Whisk in the remaining wine.

Divide the jelly mixture between 4 glasses, filling each glass halfway. Chill until set. Set aside the remaining jelly.

To make the panna cotta, heat the milk, cream, vanilla and sugar in a saucepan over a medium heat. Whisk until the sugar has dissolved, then whisk in the gelatine. Allow to cool.

Once the jelly has set, place the raspberries on the jelly in a single layer, then pour over the cooled panna cotta. Chill to set.

Once the panna cotta has set, pour a thin layer of the remaining jelly over the top. Chill to set once again and serve.

Cook’s note: These can be made a day ahead. If the jelly sets before pouring into the glasses, microwave for a few seconds.

Discover more recipes featuring berries here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • default
    December 21, 2020

    Both The Jelly and Pannocotta were like leather !!! I believe the amount of Gelatine leaves that the recipe calls for is FAR TOO MANY.