vanilla pannacotta with campari jelly
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vanilla pannacotta with campari jelly
  • 2 teaspoons powdered gelatine
  • 2 tablespoons single (pouring) cream
  • 2 cups (500ml) single (pouring) cream, extra
  • ⅓ cup (55g) icing (confectioner's) sugar
  • 1 teaspoon vanilla extract

campari jelly

  • 2 teaspoons powdered gelatine
  • 1 ½ tablespoon water
  • 1 cup (250ml) lemonade
  • 1 tablespoon Campari
  • 1 ½ tablespoon caster (superfine) sugar