A layer of lightly spiced, creamy Panna Cotta topped with a homemade Raspberry and Beetroot Jelly makes this a simple, but festive dessert. Just perfect for Christmas!
Are you in need of a simple, but unique and pretty dessert this Christmas?
Look no further than this Raspberry and Beetroot Jelly with Spiced Panna Cotta!
They look fancy, but the hardest part is waiting for them to set!
Today I’m teaming up with the guys from V8 Juice to bring you a recipe which uses juice in a new and different way!
When I was first asked to collaborate with V8, my mind went into overdrive with what kind of thing I could make. I think sitting, brainstorming recipe ideas is my favourite part of being a developer! – I just love coming up with things that will blow you away taste wise, but don’t take 10 hours to make!
Now, juice obviously isn’t the first thing you’d think of when you’re thinking of making a dessert, but I like a challenge and if I can eat a scrumptious dessert and get 2 of my 5 a day at the same time, then I’m in… 😉
Yes, you read that right, 2 of your 5 a day – you see, V8 Juice is 50% fruit and 50% vegetable – in fact I’m that person who pushes most vegetables around the plate and doesn’t really like them, but I like to put good stuff in my body, so having beetroot in my juice is just perfect because it means I don’t have to have a plate of it!
So perfect for kids as well – they need never know that they’re having vegetables!
V8 sent me some of their Raspberry and Beetroot juice and a carton of Passion Fruit, Mango and Carrot – I decided to use the Raspberry juice for my recipe as I felt I could make something more festive with it.
The Passion Fruit juice is absolutely delicious as well though, OH and I both loved it!
Now, about this dessert.
You guys IT’S AWESOME!
How stinking cute would they look on your table this Christmas? Your guests will think you’ve been slaving away for hours – don’t worry, your secret is safe with me. Nobody has time for lengthy desserts with all the other chaos of Christmas!
So. Let’s talk Panna Cotta.
This is no ordinary panna cotta; I added just a little allspice and it totally transformed it! Don’t worry it’s not overpowering in the slightest – you just get a little hint of spice which works so well with the jelly layer.
Panna Cotta is just one of those things which is super satisfying, creamy, indulgent… but do you know how you make it?
Bring milk, double cream, sugar, vanilla and spice to a simmer, then add some softened gelatine leaves.
Can you even believe how easy?!
Gelatine leaves are magical people. I want to set all the things. 😀
Now, onto the star of the show: the Raspberry and Beetroot Jelly.
Again, really easy; you need 2 cups of juice, gelatine leaves and some sugar.
Bring the juice and sugar to a boil, add in the gelatine, leave to cool, pour on the panna cotta and wait for the magic to happen.
Just look at those layers ^^ – the jelly is sweet, fruity and earthy and then the panna cotta is like velvet – it just melts in your mouth.
Heaven on a spoon.
I don’t know about you, but a dessert with 9 ingredients which turns out like this one is a winner… it means I can spend more time making my roast potatoes as crispy as humanly possible 😉
So, go buy yourself some V8 juice and get your family secretly eating vegetables after the indulgence of their Christmas dinner!
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Raspberry and Beetroot Jelly with Spiced Panna Cotta
- For the Panna Cotta:
- 1 cup (240ml) milk
- 1 cup (240ml) double cream
- 1/2 tsp vanilla extract
- 1/8 tsp ground allspice
- 1/4 cup (50g) caster sugar
- 2.5 gelatine leaves
- For the Raspberry and Beetroot Jelly:
- 2 cups (480ml) V8 Raspberry and Beetroot Juice
- 1/4 cup (50g) caster sugar
- 4.5 gelatine leaves
Make the panna cotta: Place gelatine leaves into a small bowl and cover in cold water. Leave to soak.
Place milk, cream, vanilla, allspice and sugar into a medium sized saucepan and place over a low-medium heat.
Bring to a simmer, stirring occasionally (do NOT boil). Once simmering, remove from the heat.
Squeeze water out of the gelatine leaves, then tear into small pieces and add into the cream mixture, mixing slowly as you add in the gelatine.
Stir until all the gelatine has dissolved and then divide the mixture between 4 individual dessert glasses.
Leave to cool for at least 30 minutes before placing in the fridge to set completely (about 2hrs to be safe).
Once set, make the jelly: Place your gelatine leaves into a small bowl and cover with cold water. Leave to soak.
Place Raspberry and Beetroot juice and sugar into a medium sized saucepan and place over a low-medium heat.
Bring to a boil, stirring occasionally. Boil for 3-5 minutes, the mixture will reduce ever so slightly.
Remove from heat, squeeze water out of your gelatine leaves, then tear into small pieces, adding to the juice mix, whilst stirring until the gelatine dissolves.
Leave to cool completely, then divide between your 4 dessert bowls, pouring slowly over your panna cotta so as not to pierce it and mess up your layers!
Place in the fridge for around 2 hours or until completely set.
Serve with fresh raspberries or cream.
Panna Cotta's will keep in the fridge, covered, for 2 days.
Recipe by Annie of Annie's Noms