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Passion fruit and prosecco jellies with panna cotta recipe

This is an impressive festive dessert which features layers of prosecco and passion fruit jelly on the top of a creamy panna cotta.

Ingredients

For the panna cotta

  • 200ml (1/3pt) full fat milk
  • 300ml double cream
  • 100g icing sugar
  • 1 tsp vanilla paste
  • 3 gelatine leaves

 

For the jelly

  • 10 passion fruit, halved and the flesh scooped out
  • 250ml (8fl oz) prosecco
  • 2 tbsp icing sugar
  • 3 leaves of gelatine 

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 gelatine 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,  press the passion fruit flesh, through a sieve into a bowl. Save a few teaspoons of the seeds to add to the juice. Pour in the prosecco and sugar and mix together. Soak the gelatine 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.

 

 

Nutrition

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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.

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