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Pink Champagne Panna Cotta

Pink Champagne Panna Cotta with a layer of creamy, delicious vanilla panna cotta, topped with a bright, jewel-like rosé jelly is a wonderful after dinner treat, and the perfect dessert for a party or a special occasion.

Nothing says ‘celebration’ quite like champagne, and as the year draws to an end I think we all deserve to celebrate having made it through! If you’re looking for an elegant and celebratory dessert for your end of year celebrations, look no further: Pink Champagne Panna Cotta is exactly the recipe you’re after.

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Pink Champagne Panna Cotta are an absolute show stopper. 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 (New Years Eve for sure, but Valentine’s Day I am looking at you!) This is a great make ahead dessert – they take a little time to firm up in the fridge but the actual hands-on work is minimal.

Are they really made with pink champagne?

OK, admission time, 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. Of course, if you’ve got a house full of pink champagne, you can go right ahead and use that too!

Summer or winter, Panna Cotta are the perfect end to a meal.

Whether it’s the hottest days of summer or the depths of winter, after a big meal cool and creamy desserts are always welcome. Light and bright flavours like these are ideal to wake up tired taste buds. Most importantly if you’re entertaining, this is a dessert that can be prepared well in advance, meaning at the end of the meal all you need to do is whip your fabulous creations out of the fridge, bask in all the oohs and aahs and tuck in.

For best results, start the night before.

It’s best to begin making Pink Champagne Panna Cotta the night before you need them. Not only does it mean you don’t have to worry about them on the day, it allows the gelatine to set up properly. I start with the heavier panna cotta section in the evening, 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.

How should I serve Pink Champagne Panna Cotta?

These champagne 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, I consider this the chef’s treat – cheers! 

If you’re looking for more grown up jelly recipes, why not try my Gin and Tonic Jellies with Lemon Granita?

Pink Champagne Panna Cotta

FREQUENTLY ASKED QUESTIONS

Do I have to use real vanilla pods? They are so expensive!

No, not at all, you can absolutely use vanilla extract. Vanilla pods are expensive however, they can be used more than once! When you have removed the pod from the cream, wash it gently 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.

The sparkling wine foams up when I cook it – is that right?

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?! You can also use still wine to make this dessert.

I or my guests don’t drink alcohol – is there an alternative?

If 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 or even pomegranate juice – you’ll need to adjust sweetness to taste.

The panna cotta layer has separated into two layers, is this correct?

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, however if it is is a problem try using all cream rather than a mixture of cream and milk, and make sure the mixture is cool before stirring well and pouring into the glasses to set.

Can I double or triple the recipe?

You sure can! Go for it!


Pink Champagne Panna Cotta
Using paper towels or napkins will help to stabilise the desserts on an angle.
Pink Champagne Panna Cotta 1
Pink Champagne Panna Cotta
Pink Champagne Panna Cotta

Pink Champagne Panna Cotta

Yield: 4 Panna Cotta
Prep Time: 10 minutes
Cook Time: 10 minutes
Setting Time: 5 hours
Total Time: 5 hours 20 minutes

Pink Champagne Panna Cotta with a layer of creamy, delicious vanilla panna cotta, topped with a bright, jewel-like rosé jelly is a wonderful after dinner treat, and the perfect dessert for a party or a special occasion.

Ingredients

for the panna cotta:

  • 100 ml full cream milk
  • 2 tsp powdered gelatine
  • 400 ml heavy or whipping 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 wine
  • 2.5 tsp powdered gelatine
  • 50 g sugar

to serve:

  • 125 g raspberries

Instructions

  1. PREPARE THE GLASSES: Begin by preparing the serving glasses. The easiest way to do this is to put paper towels in ramekins or a tea towel into a muffin tin, then place four 250ml glasses resting at a 45° angle.
  2. INFUSE THE CREAM: Pour the milk into a small, wide bowl. Sprinkle over the gelatine and leave to bloom for five minutes. Meanwhile, heat the cream, the scraped out seeds of the vanilla pod and the pod itself (or the vanilla extract) in a small saucepan until nearly boiling, you’ll see small bubbles forming around the edge of the pan when it is hot enough.
  3. COOL AND SET: Remove from the heat, use tongs to remove the vanilla pod (don’t throw it away! See note) and stir in the gelatine and sugar until completely dissolved. Set aside to cool, stirring occasionally. When the mixture is at room temperature, transfer to a small jug and pour one quarter into each glass. Carefully transfer to the fridge, and chill until set, around four hours or overnight.
  4. BLOOM THE GELATINE: When the panna cotta is set, make the jelly by pouring 100ml of the Moscato into a small wide bowl. Give it a bit of a stir to knock some of the bubbles out, then sprinkle the gelatine evenly over the top. It will probably foam up a little but that is ok. Leave to bloom for five minutes.
  5. MAKE THE JELLY: Pour the remaining Moscato into a small saucepan and add the sugar. Stir in the sugar and heat very gently, just until the sugar is dissolved. Stir in the gelatine mixture and keep heating very gently, stirring until the gelatine is completely dissolved. Remove from the heat and allow to cool to room temperature.
  6. LAYER THE JELLY: Transfer the mixture to a small jug, then remove the panna cotta glasses from their holder. Tilting them the opposite way from the direction the panna cotta has set, carefully pour the Moscato jelly mixture down the inside of the glass until it is level with the top of the panna cotta. Transfer to the fridge and allow to set for at least four hours.
  7. SERVE: Serve chilled, scattered with fresh raspberries.

Notes

Save your vanilla pods! They can be reused tomake vanilla sugar or homemade vanilla extract. See the Frequently Asked Questions for more information.

Recipe originally published 14.01.2019. Updated for clarity 30.12.2021.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 640Total Fat: 37gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 117mgSodium: 41mgCarbohydrates: 47gFiber: 2gSugar: 39gProtein: 4g

Nutrition information is calculated automatically and isn’t always accurate.

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Jay Wadams
Jay Wadams is a cookbook author and food, architectural and landscape photographer. Jay is the author of two cookbooks: 'Tasty' (2017) and 'Simply Summer' (2019). Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.
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