A Sparkling New Years Wish
With New Years Day quickly approaching, it’s time to start thinking about dinner and dessert ideas for the big day. When I think of New Years desserts, inevitably, I think of anything made with champagne or sparkling wine. A proper new years countdown is never complete without it so here’s one dessert that will take care of both the new years toast and your tummy. It’s a vanilla panna cotta with sparkling wine jelly in a tall flute glass that is finally filled with bubbly. The acidity and minerality is so mouthwatering and makes a for a nice light pairing with the heavier panna cotta.
If you’re thinking of making a few desserts or even just one hassle-free one for a holiday event coming up, this one will be a great choice since it’s no-bake and you can make it ahead of time. Once made, you can keep these individual panna cottas in an air-tight container for up to 3 days. If you’re making the version with the berries, hold off decorating it with the berries until serving since the dark juices inside the fruit tends to seep out.
To Champagne, Prosecco or Sparkle?
The usage – or to some, the abuse – of the term champagne has been talked about to death so I won’t go into it here. As you can see, I made this recipe with Prosecco but decided to ultimately name it Sparkling Wine Panna Cotta to make it more aligned with my original idea. Ideally, I would have liked to use champagne in this recipe but being that I live in a dry house, we don’t really have liquor lying around. I know, gasp! The last time I made an alcoholic based dessert – Baileys Chocolate Macarons – it was a small ordeal that involved getting dressed up for the liquor store and I didn’t feel compelled to do it again during a busy Christmas season. Lo and behold, I was elated and surprised to find this small bottle of Cupcake Prosecco in my cupboard. I remember receiving it as a favor at an event I attended earlier in the year. I just couldn’t remember where. Well, whomever gave this to me, I seriously thank you. In the end, this dessert ended up being made with Prosecco but you can also substitute it with your favorite Champagne or sparkling wine.
Whichever wine you choose, I think you’ll really enjoy this sweet way to ring in the new year with your loved ones.
Wishing you a super bright and *sparkling* new year ahead!
A beautiful no-bake dessert served in individual cups all ready for your guests. The best part is that they'll never know how easy it was!
- 1 1/4 cup half and half*
- 1 3/4 cup heavy cream
- 2 tsp unflavoured gelatin
- 45 grams granulated sugar
- Pinch of salt
- 1 1/2 tsp vanilla extract
- 2 cups Champagne, Prosecco or sparkling wine**
- 2 tsp gelatin
- 4 tsp granulated sugar
Put 2 tablespoons of the half and half in a small cup (preferably with a larger surface area) and sprinkle the gelatin on top evenly to bloom.
- Put the rest of the milk, sugar and salt into a sauce pan on low heat but do not let it boil. If it does, immediately remove it from the heat. Keep a constant watch over as it can over-boil very quickly.
- Stir until the sugar is fully dissolved.
Add the cream and stir until fully incorporated.
Whisk in the bloomed gelatin. Do not let boil.
Take off heat.
Add vanilla extract.
Stir gently until the mixture has come to room temperature.
Pour the mixture into shot glasses or tall flute glasses. Before pouring into each new glass, gently stir the mixture to prevent it from separating.
Place in an air tight container in the fridge to set before adding champagne jelly on top. Approximately 2-4 hours.
Put 2 tablespoon of sparkling wine in a cup, sprinkle gelatin on top to bloom.
Place sugar and Prosecco in a small pan and heat on low heat.
Once sugar is dissolved, add bloomed gelatin while whisking. Do not let boil.
Once it cools down to room temperature. Pour on top of set panna cotta. Gently stir mixture before pouring into each glass.
2 IN ONE DESSERT OPTION: Once the jelly sets, immediately before serving, gently place some berries of your choice on top. Fill rest of glass with champagne. Swirl the glass around to let the juices of the berries come out. The flute glass will now have three different layers of color.
SHOT GLASS OPTION: Immediately before serving, lightly dust clean and dried berries of your choice with icing sugar. Place on jelly and add gold leaf if desired. Be careful not to place berries too far in advance as the juices may seep out of the fruit and discolor the jelly.
* Whole milk can be used to substitute but half and half is preferable to prevent separation into different layers after setting.
** Cupcake Prosecco was used in this recipe and it has an alcohol content of 11.5%
This recipe contains alcohol. Take caution when serving to children, pregnant women, the elderly or those with compromised immune systems.