- 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
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.