Panna Cotta Champagne Parfaits
Top off the celebration with a dessert that’s both indulgently creamy and sparklingly fun. Use a smaller martini glass or create a diagonal layer using a champagne flute to mold the dessert. With either option, guests can get a taste of both layers with each spoonful.
Serves: 8Prep: 20 minutesCook: 10 minutesTotal: 30 minutesDifficulty: Medium
- 2 envelope unflavored gelatin, divided
- 1/3 cup plus ¼ cup Kroger® Pure Cane Granulated Sugar
- 2 cups Kroger® Half & Half
- 2 strips lemon zest, about 2” long
- 1 3/4 cups Champagne
- Raspberries, if desired
- In 2-quart saucepan, stir together 1 envelope gelatin and ⅓ cup sugar. Stir in half & half and lemon strips. Let stand 5 minutes to soften gelatin.
- Heat over medium-low heat, stirring frequently, until sugar and gelatin dissolve, to about 140°F. Do not boil. Remove from heat and discard lemon strips.
- While holding Champagne flutes at an angle, pour about ¼ cup into each of 8 Champagne flutes. Carefully place flutes in refrigerator, keeping the angle, by propping stems in wire rack and top of glass against side of refrigerator. (If using martini glasses, do not tip glasses at an angle.) Refrigerate 1 hour our until firm.
- In a clean 2-quart saucepan, sprinkle remaining envelope gelatin over Champagne. Let stand 5 minutes to soften. Stir in remaining ¼ cup sugar. Heat over low heat, stirring constantly, until gelatin and sugar dissolve. Cool to room temperature.
- When half & half layer is firm, carefully pour about 3 tablespoons Champagne mixture into each flute. Keeping flutes upright, refrigerate at least 1 hour or up to 24 hours. Just before serving, remove from refrigerator. Garnish each dessert with a raspberry.