Vanilla panna cotta with berry jelly

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Ingredients: 
  • 120g raspberries
  • ½ teaspoon gelatin
  • 1 ½ tablespoons caster sugar
  • 1 tablespoon lemon juice
  • 1/3 cup (80ml) cranberry juice
  • Vanilla panna cotta
  • 2 teaspoons gelatin
  • ¼ cup (55g) caster sugar
  • 2/3 cup (160ml) milk
  • 300ml thickened cream
  • ½ teaspoon vanilla extract
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Preparation: 

Preparation time 20 minutes (plus refrigeration time). Cooking time 15 minutes.

1. Grease four 2/3-cup (160ml) metal moulds. Place four raspberries in each mould; reserve remaining raspberries.

2. Sprinkle gelatin and sugar over combined juices in small heatproof jug; stand jug in small saucepan of simmering water, stirring until gelatine and sugar dissolve.

3. Divide gelatin mixture among prepared moulds, cover; refrigerate about 2 hours or until set.

4. Meanwhile, make vanilla panna cotta. Gently pour cooled panna cotta into moulds, cover, refrigerate 3 hours or overnight.

5. Turn panna cotta onto serving plates; serve with remaining raspberries.

 

Vanilla panna cotta: Sprinkle gelatin and sugar over combined milk and cream in small saucepan. Stir over low heat, without boiling, until gelatin and sugar dissolve; add extract. Strain into medium jug; cool to room temperature.

Serves 4.