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Passion fruit and prosecco jellies with panna cotta recipe

Passion fruit and prosecco jellies with panna cotta recipe

19 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
  • Gluten-free


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

  • Energy

  • 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


  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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