Panna cotta with berries & jelly

NZ Woman's Weekly 24/12/2011

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1.66 cups	Cream
½ cup	Icing sugar
1	Vanilla bean, split and scraped, or 1tsp vanilla extract
2 tsp	Gelatine, softened in 1 1/2 tbsp water

¾ cup	Dessert wine
2 tbsp	Caster sugar
¼ cup	Water
2 tsp	Gelatine, softened in 1 tbsp water
12	Grapes, seedless, diced
3	Strawberries, large, diced

Make the jelly first. Place the dessert wine and sugar in a saucepan over medium heat. Stir till sugar dissolves. Bring to boil and remove from heat. Add the gelatine mix and stir to dissolve. Add grapes and strawberries.
Take 6 x ½-cup dariole moulds and lightly oil and dust with icing sugar, then half fill with the jelly and place into the fridge to set.
Make the panna cotta. Place the cream, icing sugar and vanilla bean and seeds into a saucepan over medium heat until sugar dissolves. Add the gelatine mix and simmer on low for 3 minutes or until gelatine has dissolved.
Remove from heat and cool to room temperature. Remove vanilla bean and pour over set jelly. Place in fridge overnight.
To serve, invert mould onto plate and place a little berry salsa to one side. The best way to ensure this dessert slips out easily is to lay the pudding on its side just prior to serving. The bubble of air that forms helps to dislodge the pudding. Serve with a shot glass filled with berry salsa. We mixed together ½ punnet diced strawberries, ½ punnet raspberries cut in half and sprinkled over 1 to 2 tbsp icing sugar and drizzled with 4 tbsp cranberry juice. Adjust the quantities according to the size of your side dishes, but keep the slices small to accompany this delicate dessert.

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