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This beautiful layered pudding combines tart and effervescent Sparkling de Leoubé Rosé wine and sweet floral elderflower with rich delicious organic cream. We like to decorate it from within with fresh raspberries and pretty edible flowers for a stunning summer treat. If you do not have a narrow terrine mould as we have used here, small dariole moulds or ramekins will work perfectly.

INGREDIENTS
(SERVES 4)
JELLY:

3 sheets leaf gelatine
1.5 tsps caster sugar
175ml sparkling wine or champagne, such as our Sparkling de Leoubé Rosé (choose a pink variety if possible)

ELDERFLOWER PANNA COTTA:

1.5 sheets gelatine
125ml double cream
125ml buttermilk or whole milk
15g caster sugar
seeds from 1⁄2 a vanilla pod
30ml elderflower cordial

DECORATIONS:

6 raspberries edible flowers or small, delicate leaves from the top of a basil plant

METHOD:

Start by making the jelly. Soak the gelatine in cold water until soft. Squeeze the leaves and discard the water.

Put the softened gelatine leaves into a pan with the sugar and 100ml of the sparkling wine or champagne. Heat gently until the gelatine and sugar have dissolved. Remove from the heat and allow to cool slightly before adding the remaining sparkling wine or champagne. Divide the liquid between your moulds but keep back around 3 tablespoons. Place the moulds into the fridge to set for about 2 hours.

Meanwhile slice the raspberries in half lengthways and gently flatten. Should you have any edible flowers to hand, pick some of the petals and set aside.

Once the jelly has set, distribute the raspberries equally over the top of the jelly and delicately arrange the petals around the raspberries. Pour the reserved liquid equally over the top of the set jelly and decorations and return to the fridge for 15 minutes or so. This will create a glue of sorts and will ensure that your raspberries and leaves stay in place when you pour over the panna cotta.

Meanwhile make the elderflower panna cotta. Soak the gelatine in cold water until soft. Squeeze the leaves and discard the water.

Heat the cream with the sugar. Stir until the sugar has dissolved and the cream is just beginning to come to the boil. Remove from the heat, add the gelatine and stir through until melted.

Add the buttermilk and elderflower cordial and stir well. Set aside to cool.

When the panna cotta liquid has cooled completely pour it over the top of your jellies. Return the moulds to the fridge to set for a good 3-4 hours.

Once the panna cotta has set and you are ready to serve, remove the moulds from the fridge. Fill a bowl with warm water and one by one, dip the moulds into the water for just a few seconds; the warmth should make it a little easier to turn them out. Flip onto your serving plate and turn out the moulds. Your pretty layers should be clearly defined and your panna cotta light and with just a hint of a wobble.

Sparkling Leoube Jelly