vanilla pannacotta with campari jelly
- 2 teaspoons powdered gelatine
- 2 tablespoons single (pouring) cream
- 2 cups (500ml) single (pouring) cream, extra
- ⅓ cup (55g) icing (confectioner’s) sugar
- 1 teaspoon vanilla extract
- 2 teaspoons powdered gelatine
- 1 ½ tablespoon water
- 1 cup (250ml) lemonade
- 1 tablespoon Campari
- 1 ½ tablespoon caster (superfine) sugar
- To make the vanilla pannacotta, place the gelatine and cream in a bowl and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed. Place the extra cream, icing sugar and vanilla in a small saucepan over medium heat and bring to the boil. Add the gelatine mixture and stir until dissolved. Pour the pannacotta mixture into 4 x ¾ cup-capacity (185ml) glasses and refrigerate for 2 hours or until set.
- To make the jelly, place the gelatine and water in a bowl and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed. Place the lemonade, Campari and sugar in a small saucepan over medium heat and stir until the sugar is dissolved. Add the gelatine mixture and stir until dissolved. Set aside to cool. Pour the jelly mixture on to the pannacottas and refrigerate for 1 hour or until set. Serves 4.
Nel Kenworthy
First attempt at Pannacotta and JELLY! Do I have to wait until Panna Cotta set before adding jelly to the top?
© DONNA HAY GROUP
