Vanilla pannacottas with sloe gin and rosemary jelly

Vanilla pannacottas with sloe gin and rosemary jelly
  • Serves icon Makes 6
  • Time icon Hands-on time 35 min, setting time 5 hours

The addition of rosemary and sloe gin-spiked jelly takes these from classic pannacotta to a really special dinner party dessert.

Nutrition: Per pannacotta

Calories
913kcals
Fat
71.6g (44.5g saturated)
Protein
3.7g
Carbohydrates
40.2g (40.2g sugars)
Salt
0.1g
Calories
913kcals
Fat
71.6g (44.5g saturated)
Protein
3.7g
Carbohydrates
40.2g (40.2g sugars)
Salt
0.1g

Ingredients

For the pannacottas

  • 4 gelatine leaves (we used Costa Fine leaf, from Waitrose and Ocado)
  • 800ml double cream
  • 70g caster sugar
  • Seeds scraped from 1 split vanilla pod

For the sloe gin jelly

  • 6 gelatine leaves
  • 100g caster sugar
  • 250ml sloe gin
  • 2 fresh rosemary sprigs

You’ll also need…

  • 6 x 200ml dessert glasses
  • Blue-Tac (optional)

Method

  1. For the pannacottas, put the 4 gelatine leaves in a medium bowl, cover with cold water and set aside. Put the double cream, caster sugar and vanilla seeds in a large saucepan and heat gently, without simmering, until the cream is just starting to steam and the sugar has completely dissolved. Remove from the heat. Squeeze the liquid from the gelatine leaves, then add them to the warm cream and stir until dissolved. Remove from the heat. Squeeze the liquid from the gelatine leaves, then add them to the warm cream and stir until dissolved. Strain the mixture into a clean jug and set aside until just warm to the touch.
  2. Pour the pannacotta mixture into the glasses and put in the fridge to set for 2 hours. For extra drama, put the glasses into small bowls and lean them against the sides so they’re at an angle, then carefully pour the mixture in halfway and chill (if your glasses won’t stay still, secure them with Blue-Tac).
  3. When the pannacottas have almost set, make the jelly. Put the 6 gelatine leaves in a medium bowl of cold water, then set aside. Put 300ml water and the caster sugar in a medium saucepan and heat gently until the sugar has completely dissolved. Add the sloe gin and rosemary, then turn down the heat to low and cook for 2 minutes. Remove from the heat. Squeeze out the liquid from the gelatine leaves and add the gelatine to the sloe gin mixture, stirring until dissolved. Allow to cool until just warm to the touch, then remove the rosemary.
  4. Pour the jelly over the pannacottas (if tilting the glasses, turn them onto the other side and pour the jelly on top to fill the other half at an angle). Leave to set in the fridge for 3 hours. Take out of the fridge around 1 hour before serving to bring back to room temperature.

delicious. tips

  1. You can leave out the rosemary, if you prefer.

    Tilting the glasses to set the pannacottas creates a great look but it’s not essential.

  2. Make the night before and bring almost back to room temperature before serving.

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