I was going to wait until Christmas to make these bright, festive Raspberry Prosecco Jellies with Panna Cotta, but they looked so inviting I just couldn’t last the distance. A ruby-red raspberry jelly, heavily spiked with sparkling wine sits beneath a delicate layer of vanilla panna cotta – it’s kind of like an adult’s version of custard and jelly.
In the original recipe from Taste.com.au the jelly is the predominant layer, with just a soupçon of panna cotta on top. I decided to even up the layers a little, so used less jelly (I ate the left-overs!) so that the panna cotta featured a little more. I’m glad I did as the jelly, with its strong raspberry and wine flavours really did need the subtle flavouring of the panna cotta to balance it out. Changing things around though meant I ended up with five good-sized dessert portions rather than the six specified.
The boozy lot that we are, all thoroughly enjoyed this dessert. A couple of tips though; I suggest you leave the dessert out of the fridge for at least half an hour to an hour before serving; the jelly and the panna cotta lose their chill and firmness and become much more flavoursome and appealingly wobbly. And, as for the wine – you don’t need Prosecco (which is a dry Italian sparkling wine) – just substitute your own favourite sparkling wine. I opted for a sweet Wolf Blass Red Label Moscato which I thought complemented the raspberries really nicely. Enjoy!
RASPBERRY PROSECCO JELLIES WITH PANNA COTTA
Ingredients: (Click here for Unit Converter)
For the jellies
- 4 titanium-strength (20g) gelatine leaves*
- 400g raspberries (if frozen, defrost first), plus extra to garnish
- 1/2 cup (110g) caster sugar
- 2 cups (500ml) prosecco (or your favourite sparkling wine)
- 1/2 teaspoon vanilla extract
- Icing sugar, to dust
For the Panna Cotta
- 300ml thickened cream
- 100ml milk
- 1/3 cup (75g) caster sugar
- 1 vanilla bean, split, seeds scraped
- 1.5 titanium-strength (7.5g) gelatine leaves
- Soak 4 gelatine leaves in cold water for 5 minutes or until soft.
- Puree raspberries with 1 tablespoon water until smooth, pass through a sieve and place in a pan with the sugar and prosecco. Bring to a simmer, then remove from heat.
- Squeeze water from gelatine, stir the leaves into puree and add vanilla. Strain and cool slightly, then divide among 6 glasses. Chill for 2-3 hours or until set.
- For panna cotta, place all the ingredients in a pan over low heat. Stir to dissolve sugar. Bring to just below boiling point, remove from heat. Stand for 15 minutes to infuse.
- Soak remaining 1 1/2 gelatine leaves in cold water for 5 minutes to soften.
- Meanwhile, reheat cream mixture over low heat. Squeeze excess water from gelatine. Add the leaves to the cream and stir to dissolve. Strain and cool to room temperature. Pour over the jellies.
- Chill for 2-3 hours or overnight until set.
*Notes: If using any other strength gelatine leaves, simply weigh the leaves so they equal the weight listed.
Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting