- 25 min + chilling
Dissolve one sachet of Queen Jel-it-in in the cranberry juice, then pour into a saucepan. Heat until mixture starts to bubble.
Divide the raspberries between 6 ramekins, then pour the cranberry mixture over the top. Leave to cool on the bench then refrigerate for at least 3 hours.
Dissolve remaining sachet of Queen Jel-it-in in 200ml of the milk, then pour it into a saucepan. Add the rest of the ingredients and heat, stirring, until the mixture starts to bubble.
Pour the mixture evenly in the panna cotta moulds, over the top of the jelly, and leave to come to room temperature. Chill for at least 3 hours. Invert onto plates to serve.