Raspberry And Beetroot Jelly With Spiced Panna Cotta

• FOR THE PANNA COTTA:
• 2-1/2 leaves Gelatin
• 1 cup Milk
• 1 cup Heavy Cream
• 1/2 teaspoons Vanilla Extract
• 1/8 teaspoons Ground Allspice
• 1/4 cups White Sugar
• FOR THE JELLY:
• 4-1/2 leaves Gelatin
• 2 cups Raspberry And Beetroot Fruit Juice
• 1/4 cups White Sugar

1. For the panna cotta:
2. Place gelatin leaves into a small bowl and cover in cold water. Leave to soak.
3. Place milk, cream, vanilla, allspice and sugar into a medium-sized saucepan and place over a low-medium heat. Bring to a simmer, stirring occasionally (do not boil). Once simmering, remove from the heat.
4. Squeeze water out of the gelatin leaves, then tear into small pieces and add to the cream mixture, mixing slowly as you add in the gelatin. Stir until all the gelatin has dissolved and then divide the mixture between individual dessert glasses.
5. Leave to cool for at least 30 minutes before placing in the fridge to set completely (about 2 hours to be safe). Once set, make the jelly.
6. For the jelly:
7. Place gelatin leaves into a small bowl and cover with cold water. Leave to soak.
8. Place juice and sugar into a medium-sized saucepan and place over a low-medium heat. Bring to a boil, stirring occasionally. Boil for 3-5 minutes; the mixture will reduce ever so slightly.
9. Remove from heat. Squeeze water out of your gelatin leaves, then tear into small pieces, adding to the juice, stirring until the gelatin dissolves.
10. Leave to cool completely, then divide between the dessert bowls, pouring slowly over the panna cotta so as not to pierce it and mess up the layers. Place in the fridge for around 2 hours or until completely set.
11. Serve with fresh raspberries or cream. Panna cottas will keep in the fridge, covered, for 2 days.

cotta, gelatin, milk, heavy cream, vanilla, ground allspice, ubc, leaves gelatin, ubc

Taken from tastykitchen.com/recipes/desserts/raspberry-and-beetroot-jelly-with-spiced-panna-cotta/ (may not work)