Panna cotta with raspberry rosé jelly recipe | Sainsbury`s Magazine
Our Panna cotta with raspberry rosé jelly recipe is the perfect stress-free dessert when entertaining guests, as it’s all made ahead
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 500ml double cream
- 100ml whole milk
- 25g caster sugar
- 1 tbsp vanilla bean paste or 1⁄2 vanilla pod, split and scraped
- 2 sheets leaf gelatine
- 150g granulated sugar
- 150ml rosé wine
- 2½ sheets leaf gelatine
- 100g raspberries, halved
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