Ingredients for sparkling wine jelly:
300ml Muscat sparkling wine
4 sheets gelatine
1 spoon caster sugar
silver sugar pearls
fresh edible flowers (by choice)
Ingredients for chocolate Panna Cotta:
300ml double cream
4 sheets gelatine
100g white chocolate
vanilla seeds
Ingredients for fruit puree:
strawberries and raspberries
1 spoon caster sugar
Decoration:
candyfloss
fresh fruit
300ml Muscat sparkling wine
4 sheets gelatine
1 spoon caster sugar
silver sugar pearls
fresh edible flowers (by choice)
Ingredients for chocolate Panna Cotta:
300ml double cream
4 sheets gelatine
100g white chocolate
vanilla seeds
Ingredients for fruit puree:
strawberries and raspberries
1 spoon caster sugar
Decoration:
candyfloss
fresh fruit
Method:
- Soak the gelatine in cold water for 5 minutes. When it swells up, squeeze it and melt it in 2 spoons of well heated sparkling wine.
- When the gelatine melts completely, remove the pan from the heat and wait a few seconds till adding the rest of the sparkling wine. Stir gently.
- Add caster sugar and stir until it melts. Be careful not to overheat it, otherwise the alcohol will evaporate.
- Pour the prepared liquid in glasses and place them in a refrigerator to set.
- Right before the jelly starts to solidify, add silver sugar pearls, stars or similar edible decoration. If you are adding an edible flower, push it in the middle of the jelly after a few minutes in the refrigerator. To cold jelly- you won’t be able to nicely position the flower, to hot jelly – the flower will lose its form and colour.
- When the jelly start to solidify, prepare the Panna Cotta with white chocolate.
- Soak the gelatine sheets in cold water for 5 minutes.
- Add vanilla seeds to double cream and bring it to a boil. Add the white chocolate and remove from the heat. When the chocolate melts, whisk it well to combine with the cream. Now add the soaked and squeezed gelatine and stir until it melts.
- Leave the cream to set a bit at room temperature.
- Pour the cream over the jelly and place the glasses back in the refrigerator for 2 hours.
Cooking Tips:
- Before serving the Panna Cotta, leave it for a few minutes at room temperature. Meanwhile, prepare the fruit puree.
- Mix fruits with caster sugar and roughly mash it with a fork.
- If you don’t have fresh fruits, you can use the frozen ones, just defreeze them before mashing. Be careful not to use too hot fruit; it could cause the Panna Cotta to melt.
- If serving the Panna Cotta on a plate, hold the glass under a hot water and the Panna Cotta will slide out of it easily. Place the Panna Cota on the fruit puree. Then garnish the desert with a piece of fresh fruit and candyfloss. To avoid the candyfloss to melt, stick it on to a toothpick and place it so it doesn’t touch the desert.
- This recipe makes 4-5 lager Panna Cotta glasses.
