Panna cotta with raspberry rosé jelly
Prep time: 10 minsTotal time: 
Panna cotta with raspberry rosé jelly
Prep time: 10 minsTotal time: 
Chelsie Collins
Chelsie Collins
Ingredients
For the pan cotta
- 500ml double cream
- 100ml whole milk
- 25g caster sugar
- 1 tbsp vanilla bean paste or 1⁄2 vanilla pod, split and scraped
- 2 sheets leaf gelatine
For the raspberry rosé jelly
- 150g granulated sugar
- 150ml rosé wine
- 2½ sheets leaf gelatine
- 100g raspberries, halved
Step by step
■ You need to start this recipe the day before serving, to allow both the panna cotta and the jelly sufficient time to set completely.
■ They keep in the fridge for up to 4 days.
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Prepare these desserts the day before serving. First, make the panna cotta by gently heating the cream, milk, sugar and vanilla in a saucepan over a low heat until the sugar has dissolved. When you see steam, remove from the heat and leave to cool a little.
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Soak the gelatine in cold water for 5 minutes, then squeeze out the excess water and stir through the warm cream mixture until the gelatine melts. Strain the mixture through a fine sieve (discard the vanilla pod if using) and leave to cool to room temperature (this stops the vanilla seeds sinking to the bottom of the glasses). Pour into 6 Martini or wine glasses, until each is just over halfway full. Chill for at least 4 hours until set.
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When the panna cottas have set, make the jelly. Put the sugar in a small saucepan with 150ml water and stir to dissolve over a low heat. Remove from the hob and stir in the rosé. Soak the gelatine in cold water for 5 minutes. Squeeze out the excess water and stir into the warm rosé mixture until completely melted. Pour into a jug and cool to room temperature.
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Put a few raspberries on top of each set panna cotta. Divide the liquid jelly mix between the glasses. Carefully transfer back to the fridge and leave to set overnight or for at least 8 hours.
