Name: Layered rosé champagne jelly and panna cotta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Desserts & Baking
Ingredients: For the rosé Champagne jelly: ,rosé sparkling wine 3cups,caster sugar 4T,gelatine, soaked in water 8,raspberries 200g,For the panna cotta: ,full-cream milk 1 cup,cream 1 cup,vanilla pod, seeded 1,sugar 1T,gelatine, soaked in cold water 6

Berry recipes

Rosé-and-berry jelly

8−10 minutes

Gruyere with watermelon and pomegranate jelly

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus 1 hour setting time

Ingredients

3 cups cubed watermelon
1 cup pomegranate rubies
3 gelatine leaves, soaked in water
50 g Gruyère, cut into thin slices

Method

In a blender, blend the watermelon and pomegranate rubies until fine, then pass the mixture through a sieve. Remove the softened gelatine leaves from the water and place in a small saucepan.

Heat very gently over a low heat until just melted (take care not to overheat).

Stir the molten gelatine through the strained fruit mixture, then pour into moulds or cups. Chill to set completely.

To remove the jelly from the moulds, place each mould briefly in hot water, then put it on a plate and give it a steady shake – the jelly should slide out with ease.

Serve with the slices of Gruyère on the side.

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