|6||Sheridans gelatine — leaves|
|500 ml||grapetiser — red|
|45 ml||creme de cassis|
|5||Sheridans gelatine — leaves|
|500 ml||cream — fresh|
|1||vanilla — pod, seeds removed|
|110 ml||castor sugar|
For the jelly, start by soaking the gelatine leaves in cold water for 5 -8 minutes. In the meanwhile, heat 250ml of the Grapetiser, castor sugar and lemon juice in a saucepan. Bring up to the boil and stir until the sugar is completely dissolved. Remove from the heat. Squeeze excess water out of the gelatine and add to the hot grape juice. Stir through until the gelatine is completely dissolved. Set aside to cool for about 10 minutes. Add the remaining 250ml Grapetizer and liqueur to the warm juice and stir through gently to retain some of the bubbles. Pour into a mould and refrigerate until set.
To make the pannacotta, soften the gelatine as per above. In a saucepan, heat together the cream, vanilla seeds and castor sugar. Bring the mixture up to the boil. Remove from the heat. Gently squeeze the excess water from the softened gelatine and add to the hot cream. Whisk the mixture until the gelatine is completely dissolved. Set the cream aside to cool for at about 20 minutes before pouring over the set jellies.
Refrigerate for 3-4 hours or overnight.
To serve, un-mould by dipping into boiling water. Invert onto a serving platter and decorate with frosted berries.
Recipe reprinted with permission of Bibby’s Kitchen@36.
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