Layered rosé champagne jelly and panna cotta

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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.