Raspberry, moscato and elderflower jelly with yoghurt and white chocolate panna cotta

Name: Raspberry, moscato and elderflower jelly with yoghurt and white chocolate panna cotta
Cook time: 2 h 30 min
Yield: 12
Cuisine: Modern Australian
Ingredients: 500g raspberries; 2 cups moscato; ½ cup caster sugar; 2 tbsp elderflower cordial; 4 titanium-strength* gelatine sheets, softened in a bowl of very cold water

Katrina Meynink

December 20, 2024

Swap stodgy plum pudding for this two-tone jelly and panna cotta dessert.Katrina Meynink

Time:2 hours +Serves:12

I do understand that this quivering dessert of festive goodness is the culinary equivalent of a trust fall, but it does work, and it’s so, so delightful to look at and to eat. On our hot Christmas days, this is the kind of dessert we all need. It’s light and refreshing, with enough heft to call it a “cold pudding”.

A few key tips:

Start this recipe one or two days ahead.
You will need a 2.5L bundt tin for this recipe.
To release the jelly, it helps to fill a sink with some hot water and gently dip the base of the bundt tin in – five seconds, and I mean five seconds, is all you need. It’s enough for the gelatin to soften and move for you to gently release it onto a serving plate.
Be patient and be gentle. You may find after the five-second dip in the hot tub that your jelly isn’t releasing. It will! Sometimes the air in the bundt tin forms an air pressure pocket. Use the butt of a knife to give it a few gentle taps, and she will release!

Ingredients

Raspberry layer

500g raspberries
2 cups moscato
½ cup caster sugar
2 tbsp elderflower cordial
4 titanium-strength* gelatine sheets, softened in a bowl of very cold water

Panna cotta layer

450ml pouring cream
1¼ cups white chocolate
1kg thick, sweetened Greek-style yoghurt
1 tbsp vanilla paste
3.5 titanium-strength* gelatin sheets, softened in a bowl of very cold water

To decorate

elderflowers
raspberries
blackberries
blueberries

Method

To make the raspberry layer

Step 1
Blitz the raspberries in a food processor. If you are bothered by the odd grainy bit of raspberry, you can pour the raspberry mixture over a strainer into a bowl.
Step 2
Add the raspberry mixture, moscato, caster sugar and elderflower cordial to a saucepan and place over low heat. Simmer until the sugar has dissolved. Add the softened gelatine sheets, remove the pan from the heat, and whisk to fully incorporate. Pour into your bundt tin and pop in the fridge for at least 3-4 hours to set.

To make the panna cotta

Step 1
Add the cream to a saucepan and place over medium heat. Once hot, add the chocolate and whisk continuously until the chocolate has melted and is incorporated with the cream. Add the softened gelatin and whisk until thoroughly combined. Remove from the heat and whisk through the yoghurt.
Step 2
Remove the bundt tin from the fridge and gently pour the panna cotta mixture over the top. Return the tin to the fridge. Given the mixture is still warm, I suggest an overnight set in the fridge butt-naked, no cling wrap over the top, as it tends to sweat and then the droplets hit the surface and it looks odd (if this bothers you, feel free to wrap it).

To Serve

Step 1
The next day, when ready to serve, fill a sink or a bowl larger than your tin with hot water. Dip the base of the bundt tin in the water for five seconds, then invert onto a serving plate.
Step 2
Top with flowers and berries, and serve.

*Note: Gelatin comes in five strengths: titanium, bronze, silver, gold and platinum. Titanium gives the softest set. “Bloom” the leaves by soaking them in cold water for at least 4 minutes to soften and dissolve.

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