I know we say this every year, but I can’t believe how fast 2019 is speeding by. Christmas already seems like ages ago and the supermarkets are optimistically stocked with hot cross buns in anticipation of Easter. Meanwhile, I’m taking the time to enjoy Sydney at its most beautiful, basking in the sunshine with day after day of cloudless skies.
It’s in these hottest days of summer that my mind turns to cool and creamy desserts. Light and bright flavours to wake up tired taste buds, and most importantly, things that can be prepared well in advance, in the cooler part of the day so that at the end of the meal all I need to do is whip something out of the fridge and tuck in.
These beautiful desserts are an absolute show stopper. They take a little time to firm up in the fridge but the actual hands-on work is minimal. Creamy, delicious vanilla panna cotta, topped with a bright, jewel-like rosé jelly is a wonderful after-dinner treat, and perfect for a special occasion (Valentine’s Day I am looking at you!) I’ve called these Pink Champagne Panna Cotta, but I actually like to use a Pink Moscato. Because Moscato is already sweet, and a little lower in alcohol you only need to add a very small amount of sugar to turn it into a dessert and the beautiful berry flavour pairs perfectly with the creaminess of the panna cotta.
It’s best to begin making these the night before you need them. I start with the heavier panna cotta section, allow them to set overnight, and in the morning mix up the champagne jelly to top. The jelly will need at least 4 hours to set depending on the weather and how cold your fridge is, so do plan ahead. These jellies are lovely served with a tumble of fresh raspberries to compliment the berry flavours in the wine. Speaking of which, there should be enough Moscato leftover in the bottle for two glasses – cheers!
Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!
for the panna cotta:
- 100 ml milk
- 2 tsp powdered gelatine
- 400 ml cream
- 1 vanilla pod or 2 tsp vanilla extract
- 75 g caster sugar
for the jelly:
- 500 ml sparkling pink moscato or other sweet rosé
- 2.5 tsp powdered gelatine
- 50 g caster sugar
- 125 g raspberries
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 638Total Fat: 37gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 116mgSodium: 44mgCarbohydrates: 48gFiber: 2gSugar: 37gProtein: 4g
Nutrition information is calculated automatically and isn’t always accurate.
TIPS & TRICKS:
Vanilla pods are expensive and they can be used more than once! When you have removed the pod from the cream, wash it with warm water, then allow to dry on a paper towel. When dry, you can cut it up and add to a jar of sugar to make vanilla sugar, or add it to a small bottle of vodka or rum. Over time the vanilla will infuse the alcohol and you will have home made vanilla extract. Keep adding vanilla pods as you use them for a stronger vanilla flavour.
Sparking wine can foam up a little when you are cooking with it, just keep stirring gently and it will eventually clear. Do not bring to the boil as it will cook all the alcohol out and where is the fun in that?! If, however you are preparing this for people who do not drink alcohol you could definitely swap the moscato for sparkling grape juice or clear rhubarb juice – you’ll need to adjust sweetness to taste.
Sometimes the panna cotta will split into two layers, one creamier and the other more like a jelly – I don’t mind this at all, if it is is a problem try using all cream rather than a mixture of cream and milk, and make sure the mixture is quite cool before stirring well and pouring into the glasses to set.