Layered rose jelly
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Cook's Tips: | These can be made a day ahead. If the jelly sets before pouring into the glasses, microwave for a few seconds. |
| Serving Suggestion: | Pair with Villiera Brut Rose MCC NV |
| Prep Time: | 20 minutes |
Ingredients
- 3 cups rose sparkling wine
- 4 tbsp castor sugar
- 8 leaves gelatine, soaked in water
- 200 g raspberries
- 1 cup full cream milk
- 1 cup cream
- 1 tsp vanilla paste
- 1 tbsp sugar
- 6 leaves gelatine, soaked in cold water
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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.
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