Grape Jelly

1. Start with the jelly. Soak the gelatin leaves in cold water for 5 to 8 minutes.
2. Meanwhile, heat half the Grapetizer (250ml) with sugar and lemon juice in a saucepan.
3. Bring it to a boil and stir until the sugar melts. Take it off the heat.
4. Drain the gelatin and stir it into the hot grape mixture until it melts completely.
5. Let it cool for about 10 minutes.
6. Next, add the rest of the Grapetizer and the liqueur.
7. Stir gently to keep the bubbles.
8. Pour the jelly into a mold and chill until firm.

Vanilla Pannacotta

1. Soak the gelatin leaves in cold water.
2. Heat the cream, vanilla seeds, and sugar in a saucepan until it boils.
3. Remove from heat. Drain the gelatin and stir it into the hot cream until it dissolves.
4. Let it cool for about 20 minutes.
5. Pour the vanilla cream over the set jelly. Chill for 3–4 hours or overnight.
6. To serve, dip the mold in hot water for a few seconds to loosen the pannacotta.
7. Flip it onto a plate.
8. Add frosted berries or your favorite decoration.

Try this dessert when you want something that looks impressive but is easy to make. The sparkling grape jelly gives a fresh, fruity pop, while the creamy vanilla layer smooths it out. The liqueur adds a grown-up twist that makes this pannacotta special.