5 1/2 titanium-strength gelatine leaves (see note)
400g raspberries, plus extra to garnish
1/2 cup (110g) caster sugar
2 cups (500ml) prosecco (see note)
1/2 teaspoon vanilla extract
Icing sugar, to dust
300ml thickened cream
1/3 cup (75g) caster sugar
1 vanilla bean, split, seeds scraped
Step 1. Soak 4 gelatine leaves in cold water for 5 minutes or until soft.
Step 2.Puree raspberries with 1 tablespoon water until smooth, pass through a sieve and place in a pan with the sugar and prosecco. Bring to a simmer, then remove from heat.
Step 3. Squeeze water from gelatine, stir the leaves into puree and add vanilla. Strain and cool slightly, then divide among 6 glasses. Chill for 2-3 hours or until set.
Step 4. For panna cotta, place all the ingredients in a pan over low heat. Stir to dissolve sugar. Bring to just below boiling point, remove from heat. Stand for 15 minutes to infuse. Soak remaining 1 1/2 gelatine leaves in cold water for 5 minutes to soften.
Step 5. Meanwhile, reheat cream mixture over low heat. Squeeze excess water from gelatine. Add the leaves to the cream and stir to dissolve. Strain and cool to room temperature. Pour over the jellies. Chill for 2-3 hours or overnight until set. Dust with icing sugar and garnish with extra raspberries, to serve.
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