Sparkling shiraz panna cotta with shiraz jelly

Serves: 12 Active Preparation Time: Approximately 40-50 minutes (including blooming, heating, and assembling layers). Chilling/Setting Time: Panna Cotta Layer: 3-4 hours. Shiraz Jelly Layer: Additional 1-2 hours. Ingredients For the Panna Cotta: 1 cup heavy cream 1 cup whole milk 1/2 cup sparkling Shiraz (preferably from McLaren Vale for a deep, fruity flavour) 1/4 cup granulated sugar 1 tsp vanilla extract 2 1/2 tsp powdered gelatine (or 1 packet) 2 tbsp water (for blooming the gelatine) 1/2 tsp dried thyme or 1/2 tsp dried lavender (optional, for a subtle herbal note) For the Sparkling Shiraz Jelly: 1/2 cup sparkling Shiraz 2 tbsp sugar 1 1/2 tsp powdered gelatine (or 1/2 packet) 1 tbsp water (for blooming the gelatine) For the Sweet Pastry Shells: 12 small, sweet pastry shells (homemade or store-bought) For Garnish: Fresh raspberries Crushed pistachios Sprigs of thyme or lavender (optional) Method: Prepare the Panna Cotta: Bloom the Gelatin: Place 2 tbsp water in a small bowl and sprinkle the gelatin over the top. Let it sit for 5-10 minutes to bloom. Heat the Cream and Milk: In a medium saucepan, combine the heavy cream, milk, and sugar. Warm over medium heat, stirring until the sugar dissolves and the mixture is just about to boil. Remove from heat. Add the Flavors: Stir in the vanilla extract and thyme or lavender (if using). Add the sparkling Shiraz and mix until combined. Incorporate Gelatin: Add the bloomed gelatin to the warm mixture and whisk until fully dissolved. Pour into Molds: Pour the panna cotta mixture into individual ramekins or dessert cups. Chill in the refrigerator for at least 3-4 hours or until set. Prepare the Sparkling Shiraz Jelly: Bloom the Gelatin: In a small bowl, combine 1 tbsp of water and 1 1/2 tsp of gelatin. Let it bloom for 5-10 minutes. Heat the Jelly Mixture: In a small saucepan, combine the sparkling Shiraz and sugar. Heat gently over medium-low heat until the sugar dissolves. Incorporate Gelatin: Add the bloomed gelatin and stir until fully dissolved. Let cool slightly. Layer the Jelly: Spoon the cooled jelly over the set panna cotta. Refrigerate again for 1-2 hours or until the jelly is firm. Assemble and Serve: Prepare the Pastry Shells: Place each panna cotta with jelly into a sweet pastry shell. Garnish: Top with fresh raspberries, a sprinkling of crushed pistachios, and a sprig of thyme or lavender for an elegant touch. Serve: Enjoy chilled as an exquisite Christmas dessert or a year-round showstopper!

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