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!
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.
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.