Vanilla Panna Cotta with Raspberry Gin & Pomegranate Jelly!

Panna cotta is the classic Italian dessert that never fails to impress.

There is just something about that creamy, just-set texture and sweet, mellow flavour that is incredibly satisfying, no matter the flavour - and we have more than a few for you to choose from, including a beautiful Espresso Martini Panna Cotta recipe and a Chocolate Panna Cotta recipe.

But one of our favourites has to be this Vanilla Panna Cotta topped with a boozy Raspberry Gin & Pomegranate Jelly.

The best part about this panna cotta recipe, apart from the flavour, is that it is incredibly easy to make at home and you can make it ahead of time if you have to cater for lots of guests.

Once the cream and jelly are set you can keep the panna cottas in the fridge until you are ready to serve and then all you have to do is garnish with a couple of fresh berries and you are good to go.

You don't even need to worry about tipping these panna cottas out of their moulds because they are served in the glasses or ramekins you set them in (the recipe makes enough for around six small glasses).

All that will be left to do is tuck in, plunging your spoon through the layers of deliciousness.

The bottom layer is the panna cotta, which is made with double cream, milk and yoghurt, all flavoured with vanilla.

The yoghurt is not traditional but it gives the panna cotta a mouthwatering and refreshing tang that is simply sublime.

The top layer is the Raspberry Gin & Pomegranate Jelly. The sweet, boozy, berry flavours of the pink gin are a remarkable match for the ruby-red, sweet-tart pomegranate juice.

Together, they juxtapose the delightfully decadent panna cotta, creating a delectably complex berry-and-vanilla taste sensation with every mouthful.

We can't wait for you to give this recipe a go!

1. Begin by putting the gelatine in a bowl of cold water and leave to soak for at least five minutes.
2. Place the double cream, milk, sugar and vanilla seeds into a small pan and heat through gently, just enough for the sugar to dissolve, stirring from time to time.
3. Meanwhile, put the yoghurt in a large jug, stirring to loosen it up and set aside. Remove the creamy mixture from the heat once ready.
4. The gelatine should be soft by now, so lift it out of the water and squeeze the excess water out. Drop the gelatine into the creamy mixture and stir until dissolved. Leave to cool to room temperature for about 10-15 minutes.
5. Once cool, pour the creamy mixture over the yoghurt and then gently mix everything together.
6. Carefully pour the mixture into six glasses, dividing it evenly, without allowing any to spill out. Carefully place the tray in the fridge and leave it to set for 1-2 hours, or until nice and firm.
   
   Top tip: To start the setting process off quickly, you can always put them in the freezer for 20 minutes or so before popping them in the fridge to finish setting.
7. To make the jelly, add the leaf gelatine to a bowl of cold water and set aside. In the meantime, combine the gin and pomegranate juice in a bowl.
8. Add 100ml of the gin mix to a saucepan and bring to a boil until steaming. Using your fingers, strain the water from the leaf gelatine and add to the saucepan, stirring until the leaf gelatine has completely dissolved. Sieve back into the remaining gin mixture.
9. Muddle the fresh raspberries into a rough pulp and add them to the gin mixture. Leave to cool.
10. Remove the set panna cottas from the fridge and pour the cool jelly over each one, dividing it evenly. Return the glasses back to the fridge for about two hours, or until the jelly is set firm.
11. When you’re ready to serve, add the fresh raspberries on top to garnish. Enjoy!