- Prep:
- 25 min + chilling
- Serves:
- 6

Ingredients
- 1 cup (250ml) cranberry juice
- 3/4 cup (95g) raspberries
- 1 1/2 cup (375ml) whole milk
- 1/2 cup 125ml) heavy cream
- 2 sachets Queen Jel-it-in
- 1/4 cup (55g) sugar
- 1 tsp Queen Vanilla Bean Paste
Method
-
Step 1
Dissolve one sachet of Queen Jel-it-in in the cranberry juice, then pour into a saucepan. Heat until mixture starts to bubble.
-
Step 2
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.
-
Step 3
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.
-
Step 4
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.
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