Ingredients

• 500ml thickened cream
• 2 tablespoons caster sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon hot water
• 2 teaspoons gelatine powder
• Double cream, to serve
• Red globe grapes, sliced, to serve

Sparkling grape jelly

• 1 x 750ml btl sparkling rose
• 100g (1/2 cup) caster sugar
• 1 1/2 tablespoons gelatine powder
• 280g red globe grapes, halved, deseeded, cut into 5mm-thick slices

Method

• Step 1 Place the cream, sugar and vanilla in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until just heated through. Remove from heat.
• Step 2 Place the water in a heatproof bowl. Sprinkle with gelatine. Working quickly, place the bowl in a small saucepan. Add enough boiling water to the saucepan to come three-quarters of the way up the side of the bowl. Stir until the gelatine dissolves. Add the gelatine mixture to the cream mixture and stir to combine. Strain the mixture through a fine sieve into a large jug. Place six 250ml (1-cup) capacity dariole moulds on a baking tray. Pour the cream mixture evenly among the moulds. Place in the fridge for 2-3 hours or until set.
• Step 3 To make the sparkling grape jelly, combine the sparkling rose and sugar in a medium saucepan over medium heat and stir until the sugar dissolves and the mixture is heated through. Transfer 80ml (1/3 cup) of rose mixture to a heatproof bowl. Sprinkle with gelatine. Working quickly, place bowl in a small saucepan. Add enough boiling water to the saucepan to come three-quarters of the way up the side of the bowl. Stir until the gelatine dissolves. Add the gelatine mixture to the remaining rose mixture and stir to combine. Strain the mixture through a fine sieve into a large jug. Set aside for 25-30 minutes to cool.
• Step 4 Divide the grapes among the moulds. Pour the wine mixture evenly among the moulds. Place in the fridge for 3-5 hours or until set. Turn the panna cottas onto serving plates. Top with cream and extra grapes to serve.