Panna Cotta in a Jar with Raspberry Jelly and Mascarpone Whipped Cream

Ingredients

• Panna Cotta

  • 2 tsp gelatin
  • 2 tbsp (30 ml) cold water
  • 1 1/2 cups (375 ml) 35% cream
  • 1 1/2 cups (375 ml) milk
  • 1/2 cup (105 g) sugar
  • 1/2 vanilla bean, split lengthwise and seeds scraped

• Raspberry and Cranberry Jelly

  • 1/2 tsp gelatin
  • 2 tbsp (30 ml) cold water
  • 1 1/2 cups (190 g) frozen raspberries
  • 1 cup (105 g) frozen cranberries
  • 1/2 cup (105 g) sugar
  • 2 tsp (10 ml) lemon juice

• Pistachio Praline

  • 1/2 cup (65 g) unsalted shelled pistachios
  • 2 tbsp sugar
  • 2 tsp (10 ml) water

• Toppings

  • 2/3 cup (150 ml) mascarpone, at room temperature
  • 1/2 cup (105 g) sugar
  • 1/2 vanilla bean, split lengthwise and seeds scraped
  • 2 cups (500 ml) 35% cream
  • 1 1/2 cups (120 g) pistachio biscotti, crushed