Whether made in individual serves as we have here, or in a large bowl laid out to share, jelly always brings the fun - especially when Champagne-spiked.
A wonderfully light crème fraîche panna cotta is topped with a sweet red wine sauce and fresh figs and raspberries for the ultimate in understated desserts.
Australian Gourmet Traveller dessert recipe for honey panna cotta with spiced quince, cinnamon yoghurt cream and honeycomb by Alex Jovanovic from Hobart restaurant Piccolo.
