Vanilla Panna Cotta layered with Pink Champagne Jelly

Tatiana Bento - Marmalade Cookery School

Vanilla Panna Cotta layered with Pink Champagne Jelly

served with Rose Petal Jam

Serves 6

This time we are tackling a classic and spinning it around to transform it into a dessert worthy of a special occasion such as Valentine’s Day.

Tatianapic1

Ingredients

For the Rose Petal Jam:

100g fresh rose petals (12 big roses, unsprayed), rinsed thoroughly and white base trimmed off

 or 30g of dried rose petals

300g caster sugar

300ml water

Juice of 1/2 lemon

For the Panna Cotta:

300ml of fresh double cream

200ml whole milk
50g of caster sugar
1/2 vanilla pod, split lengthwise, or 1/2 tsp vanilla extract
3 sheets gelatine

Vegetable oil for greasing
 

For the Pink Champagne jelly:

180ml water

30g caster sugar

300ml Pink sparkling Wine or Pink Champagne

3 sheets of gelatine

To make Rose Petal Jam:
Place the rose petals in a bowl and cover them with 100g of sugar and the lemon juice.  Add 100ml of water, cover and set aside for twenty-four hours.

The next day place the remaining water, sugar and the petal mixture in a saucepan and set over a medium heat. Bring to the boil, lower the heat and continue to boil for 20 minutes until the mixture thickens. If you have a sugar thermometer, cook and stir until the jam reaches  105°C, or until a spoonful dropped onto a cold plate solidifies and holds its shape.

Ladle the rose jam into sterile warm jars, cover tightly with sterile lids and turn the covered, filled jam jars upside-down for 30 minutes. Turn upright and allow to cool.

Rose jam made this way is preserved for years if the jar’s seal is not opened.

To make the Vanilla Panna Cotta layered with Pink Champagne Jelly:

This dessert is actually quite simple to make, the only tricky part is the assembly, so we are going to  guide you through it all and make sure you get a stunning result.

Prepare your ramekins by lightly oiling them with a neutral tasting oil and set them aside.

Layer #1

The first thing to make is the Pink Champagne jelly. Now remember that we are making a multi layered dessert, so we are only making half of our jelly for now.

Take a heatproof bowl and pour in 150ml of your lovely pink champagne and add one and half sheets of gelatine. In the meantime place 90ml of water and 15g of sugar in a small saucepan over a low heat until the sugar melts. Remove the pan from the heat and add your soaked and drained gelatine sheet, stirring until the gelatine dissolves. Pour this mixture into the bowl with the champagne and mix well, making sure it cools down to a lukewarm temperature.

Divide your Jelly into the ramekins and set them in the fridge for a couple of hours.

Layer #2

The second layer of your dessert will be the mighty Panna Cotta, again we’ll be making half the recipe as there are more layers to come.

In a small saucepan place 150ml of double cream, 100ml of milk and 25g of sugar and set over a low heat; take it off the heat as soon as it starts to boil. If you are using a vanilla pod this is the time to take a quarter of it, split it lengthwise and scrape out the seeds. Add the seeds and the pod to the pan, cover it and allow it to stand for 30 minutes.

Now that 30 minutes have gone by and your milk and cream are smelling beautiful, place one and a half sheets of gelatine in a big bowl of cold water and let them soften for 5 minutes. Meanwhile remove the vanilla pod from the pan and warm the cream back up again. Once warm add the well drained gelatine and stir until dissolved. Fill a big bowl with cold water and place the pan inside, making sure the rim of the pan is well above the water, stir until the mixture reaches a lukewarm temperature.

Divide your Panna Cotta into the ramekins (on top of the jelly layer) and set it in the fridge for a couple of hours.

To make the third layer, repeat the procedure for the first one and set it on top of the Panna Cotta.

To make the fourth layer, repeat the procedure for the second one and set it on top of the jelly.

Refrigerate everything overnight.

To assemble:

Now here comes the tricky part but bear with me, it’s not too bad.

About 10 minutes before serving, run a thin-bladed knife around the inside of the ramekin. Dip the ramekin briefly in a bowl of hot water, and then carefully invert onto a serving plate. If the dessert doesn’t unmould right away, tap the ramekin lightly on the countertop to loosen it. If it still doesn’t unmold, return it to the hot water bath for another five seconds and repeat.

Serve with an artistic dollop of your amazing rose petal jam.

Tatianapic2

Tips to save you time:

This is a time consuming recipe so we have a few tips that will allow you to do it in a fraction of the time:

Tip #1: Less layers

4 Layers looks great but if you don’t have time simply make two.

Tip #2: You can serve it in a glass

If you don’t have the confidence to turn out a 4 layer dessert you don’t have to. Just serve it in a nice glass instead. It’s your choice if you make 4 layers or just 2, just remember to start by the panna cotta as this one should be on the bottom.

Tip #3: Buy your Jam

If you don’t have your own stash of roses in the garden or if you simply want to save time, you can buy the jam, just get a good quality one.

Upcoming Marmalade Cookery School Courses

4 week cookery courses

Italian Essentials

starts 5th February

Mumbles

Mastering Sourdough

starts 7th February

Mumbles

Become a Baker – Introduction to breadmaking

starts 5th March

Mumbles

French a la carte

starts 7th March

Mumbles

www.marmaladecookeryschool.co.uk

All Articles