Panna Cotta with boozy Pink Prosecco jelly

Designed by our lovely friend Nella @nellas_kitchen, this Panna Cotta recipe with Pink Prosecco jelly is not only easy to make, it tastes amazing and will have all your guests asking for the recipe.

This recipe uses 1 cup of Pink Prosecco to make the jelly, so it's not one for the kids. For an alcohol free version try substituting the Pink Prosecco for sparkling grape or apple juice.


Panna Cotta

Serves 4-6


1 + 1/2 cups milk

3 tsps [or 1 sachet] of gelatin

1/3 cup caster sugar

1 + 1/2 cups thickened cream

1 tsp vanilla extract

Ingredients for Jelly

3 tsps [or 1 sachet] of gelatin

1/2 cup boiled water

1 cup Pink Prosecco

1/4 cup Grapetiser sparkling red grape juice [this enhances the colour]. Alternatively substitute for sparkling apple juice.


  1. Pour milk into a pot and sprinkle the gelatin on top. Allow to sit for 5 minutes.
  2. Gently heat the milk to dissolve the gelatin, stirring frequently. Do not let the milk get too hot or boil, or simmer, just heat until the gelatin has dissolved.
  3. Add the sugar and stir to dissolve. Remove from the heat and whisk in the cream and vanilla. Allow the mixture to come to room temperature.
  4. Fill glasses with panna cotta mixture and place in the fridge to set. Allow 2-3 hours.
  5. While the panna cotta is setting, in a jug, add the boiled water and sprinkle the gelatin over the top [never the other way around]. Stir until completely dissolved. Allow to come to room temperature and then add the grape juice [or apple juice] and the prosecco. Tip - if the jelly needs more colour, add a drop of red food colouring to enhance the colour as desired.
  6. Pour jelly over the set panna cottas and return to the fridge for 1-2 hours until the jelly has set.
  7. Decorate to your liking. We used Persian fairy floss, strawberries, Turkish delight and ground pistachio.

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