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Passion fruit and prosecco jellies with panna cotta recipe
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Wow your guests with this impressive festive dessert, which features layers of prosecco and passion fruit jelly sitting atop creamy panna cotta. See method
Ingredients
For the panna cotta
- 200ml (1/3pt) full fat milk
- 300ml double cream
- 100g icing sugar
- 1 tsp vanilla paste
- 3 gelatin leaves
For the jelly
- 10 passion fruit, halved
- 250ml (8fl oz) prosecco
- 2 tbsp icing sugar
- 3 leaves of gelatin
Each serving contains
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Energy
1680kj
404kcal
20%
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Fat
28g
40%
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Saturates
18g
88%
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Sugars
28g
31%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 28.1g
Protein 5.2g
Fibre 0g
Method
- To make the panna cotta, heat the milk, cream, sugar and vanilla in a medium pan. Heat until nearly boiled, but do not boil. Soak the gelatin in cold water for about 2 minutes. When soft, add them to the hot cream. Stir until completely dissolved. Pour the mixture in 6 short glasses. Cool for 5 minutes, then place in the refrigerator until set (about 2 hours).
- To make the jelly, scoop the flesh from the passion fruit and press through a sieve into a bowl. Save a few tsps of the seeds to add to the juice. Pour in the prosecco and sugar and mix together. Soak the gelatin in cold water for about 2 minutes. When soft, place them in a small bowl with 2 tbsp water and microwave until melted (about 20 seconds). Stir this into the prosecco mixture. Pour over the set panna cottas and chill for another 2 hours or until set.
- Serve the jellies cold, in the glasses.
See more Christmas dessert recipes