Grape Jelly

1. Place 7 gelatine leaves in a bowl of cold water and leave to soften for 5 to 8 minutes.
2. Add 250 ml red Grapetizer, 3 tbsp castor sugar, and 2 tbsp lemon juice to a saucepan. Heat gently, stirring occasionally, until the sugar dissolves completely.
3. Bring just to a boil, then remove from the heat.
4. Lift the softened gelatine from the water, gently squeeze out excess moisture, and stir it into the hot grape mixture until fully dissolved.
5. Let the mixture cool for about 10 minutes. This step helps preserve some of the bubbles in the Grapetizer.
6. Stir in the remaining 250 ml red Grapetizer and 45 ml crème de cassis or cherry kirsch liqueur gently.
7. Pour the mixture into a mould or individual serving glasses. Refrigerate for 1½ to 2 hours, or until completely set, before adding the panna cotta layer.

Vanilla Panna Cotta

1. Place 6 gelatine leaves in cold water and allow them to soften for 5 to 8 minutes.
2. In a saucepan, combine 500 ml fresh cream, the seeds from 1 vanilla pod, and 110 ml castor sugar.
3. Heat over medium heat, stirring occasionally. Once the mixture reaches a gentle boil, remove it from the heat immediately.
4. Squeeze excess water from the softened gelatine and whisk it into the hot cream mixture until completely dissolved.
5. Allow the panna cotta mixture to cool for about 20 minutes, stirring occasionally. If poured while too hot, it may melt the jelly layer and blur the layers.
6. Carefully pour the cooled panna cotta mixture over the fully set grape jelly.
7. Refrigerate for 3 to 4 hours, preferably overnight, until fully set.

Serve

1. Dip the outside of the mould briefly into hot water for 5 to 10 seconds.
2. Run a thin knife around the edge if needed, and gently invert onto a serving platter.
3. Decorate with frosted cherries and fresh berries before serving.