Pioneer Woman Champagne Gelatin Desserts

Directions

• Chill the glasses: Place 6 coupe glasses in the freezer. They stay cold while you make the jelly, so it starts setting the moment it hits the glass.
• Bloom the first gelatin: Stir 3 1/2 teaspoons of the gelatin into 1/4 cup of the sparkling wine in a small bowl. Let it soften for 5 minutes while you start the next step.
• Make the champagne jelly: Combine 1/2 cup granulated sugar and the remaining 2 cups sparkling wine in a medium saucepan, then whisk over medium-low heat until steaming. Add the gelatin-wine mixture and whisk until everything dissolves, without letting it boil.
• Cool and add lemon: Whisk in 1 teaspoon lemon juice and let the mixture cool for 10 minutes. Then divide it evenly among the coupe glasses.
• Set the jelly layer: Chill the glasses for at least 2 hours and up to overnight. The jelly must be firm before the panna cotta goes on top.
• Bloom the second gelatin: Stir 1/4 cup of the half-and-half with the remaining gelatin in a small bowl. Let it soften for 5 minutes.
• Heat the panna cotta base: Combine 1/4 cup honey, a pinch of kosher salt and the remaining 3/4 cup half-and-half in a medium saucepan. Whisk over medium-low heat until steaming, then add the gelatin mixture and whisk until the honey and gelatin dissolve, without boiling.
• Add cream and vanilla: Take the pan off the heat and whisk in 1 teaspoon vanilla extract and 3/4 cup of the heavy cream. Let it cool for about 15 minutes until just warm to the touch.
• Pour the panna cotta: Divide the panna cotta evenly among the glasses, pouring gently over the set jelly. Chill for at least 3 hours and up to overnight until completely set.
• Whip and top: Beat the remaining 1 cup heavy cream with 1/4 cup powdered sugar in a stand mixer fitted with the whisk attachment for about 2 minutes, to medium-stiff peaks. Top each coupe with whipped cream and finish with gold sprinkles.