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