Passion fruit and prosecco jellies with panna cotta

Passion fruit and prosecco jellies with panna cotta recipe

4 ratings

Wow your guests with this impressive festive dessert, which features layers of prosecco and passion fruit jelly sitting atop creamy panna cotta. See method

  • Serves 6
  • 20 mins to prep and 4 hours to chill
  • 404 calories / serving

Ingredients

    For the panna cotta

    • 200ml (1/3pt) full fat milk
    • 300ml (1/2pt) 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

  • Energy

    1680kj
    404kcal
    20%
  • Fat

    28g 40%
  • Saturates

    18g 88%
  • Sugars

    28g 31%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 28.1g Protein 5.2g Fibre 0g

Method

  1. 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).
  2. 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.
  3. Serve the jellies cold, in the glasses.

See more Christmas dessert recipes

 

 

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