The champagne adds a touch of class to this beautiful pannacotta and as I am a champagne drinking kind of a girl (I absolutely love the stuff), this jelly is fabulous to me. Use whatever champagne or sparkling wine that you like to drink, as the recipe needs only so much and you will need to drink the rest, no waste policy in my house haha.
As for the pannacotta it sets perfectly, it is wobbily and creamy and smooth and just delicious.
For the gelatine leaves I will give you a grams and size measure as it is important to get this right. There are several different brands of gelatine leaves, if you use the wrong size the pannacotta may set too hard or not enough. But I will give you all the information you need to get this perfect.
The pannacotta and jelly only require about 20 minutes of actual preparation time, chilling time is required, but it is so easy to make and takes so little time to make for something so delicious.
This is coincidentally gluten free, so it is great for those looking for simple yet great gluten free recipes.
Now the brand of gelatine I used was from Coles (Australia) McKenzies gelatine leaves, they are the perfect sized gelatine leaves. The loaf tin I purchased from Myer and it is a large loaf tin. You will need a long cake server for this as the slices are long and fragile and it will assist in transferring to your plate.
Give this a go for your next dinner party, valentines day or just for fun, it is one of my favourite desserts, hope it becomes yours.
8 gelatine leaves, each about 11.5cm x 6.5cm (about 14g in total)
150g small strawberries
150ml rose champagne or sparkling wine
150g caster sugar
600ml thickened cream
1 vanilla pod, halved lengthways, seeds scraped
300ml full cream milk
Put two gelatine leaves (4 grams) into a bowl and cover with cold water. Leave for 5 minutes while you prepare the champagne.
Meanwhile, line a 11cm x 21cm (base measurement) loaf pan with clingfilm. Try and make it not too wrinkly, but it doesn't really matter as there is no way it will be completely smooth.
Slice the strawberries and arrange in the base of the tin.
Pour the champagne or sparkling wine into a medium saucepan and add 25g of the sugar. Lift out the gelatine, squeeze out the excess water, and add to the pan. Heat gently until the gelatine just dissolves, do not heat more than needed, you just want the gelatine to dissolve. Pour it over the strawberries in the loaf tin-the mixture should just cover the strawberries. Chill in the refrigerator until set, about 2 hours.
Meanwhile, put the remaining gelatine leaves (6 leaves or 10 grams) into the water bowl and leave for 5 minutes.
In a clean medium sized pan, add the cream, remaining 125g sugar and vanilla pod and seeds. Heat gently, stirring, frequently to release the vanilla seeds and dissolve the sugar. Lift the gelatine out of the water, squeeze out any excess water and add to the cream mixture, stir to dissolve. Do not allow the cream to come to the boil, you want it heated only enough to dissolve the sugar and gelatine. Once the gelatine has dissolved, take off the heat and pour in the milk. Leave at room temperature for about 2 hours.
Take the loaf tin out of the refrigerator after 2 hours (the champagne jelly should be set, if not return to the refrigerator until it is) and carefully pour in the cooled cream mixture. I pour the cream onto the back of a tablespoon to break the stream so it distributes lightly over the jelly. Chill for a least 6-8 hours, preferably overnight, until set.
To serve, place a serving plate over the loaf tin, and quickly invert onto a serving plate, centre it as best you can as once inverted you can't really move it. Carefully lift off the tin and peel off the clingfilm.
Decorate with extra strawberries. Serve pannacotta in slices.
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