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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!
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Raspberry and Beetroot Jelly with Spiced Panna Cotta

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!
Prep Time 5 hours
Cook Time 25 minutes
Total Time 5 hours 25 minutes
Servings 4

Ingredients

  • 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

Instructions

  • 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.

Notes

Recipe by Annie of Annie's Noms