10 ml redcurrant jelly
250 ml Port
Soften the gelatine in a saucepan for 2 mintues. Add sugar and redcurrant jelly and stir over a low heat until dissolved. Stir in the Port. Divide into four wine glasses and chill until set, about 3 hours.
Panna Cotta
250 ml cream
75 grams sugar
vanilla essence (few drops)
335 grams white yoghurt
1.5 teaspoons gelatine
Soak gelatine in a little cold water. Put cream and sugar into a saucepan and add vanilla. Stir over medium heat until sugar is dissolved and just boil before removing from the stove.
Add gelatine and whisk until dissolved. Add yoghurt and whisk until smooth. Pour over a spoon into the wine glasses with the now set Port Jelly. Refrigerate until firm, about two hours.
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