Instructions

1. Line a large baking sheet with a tea towel. Place eight 3-in (7.5 cm) wide dessert glasses, or smaller glasses as desired, on the sheet. (Note: Glasses need to be at least 3½-in/9 cm deep.) Set aside.
2. Place 1 tbsp (15 ml) water in a small bowl and sprinkle with ¾ tsp (4 ml) gelatin. Set aside for 5 minutes to bloom.
3. In a small saucepan, heat ½ cup (125 ml) whipping cream, ¼ cup (60 ml) half-and-half cream, 1 tbsp (15 ml) sugar and ⅛ tsp (a pinch) salt just until it starts to boil. Remove from heat. Add ½ tsp (2.5 ml) vanilla extract and bloomed gelatin. Mix well until gelatin has fully melted.
4. Pour about ¼-in (0.6 cm) panna cotta evenly into each dessert glass. Refrigerate for at least 3 hours or until fully set.
5. In a small saucepan, combine grape jelly crystals with ½ cup (125 ml) boiling water. Stir until crystals fully dissolve. Add ⅓ cup (80 ml) ice-cold water and 3 tbsp (45 ml) vodka. Mix well. Pour about ¼-in (0.6 cm) grape jelly mixture evenly over set panna cotta in dessert glasses. Refrigerate for at least 3 hours or until fully set.
6. Continue alternating panna cotta and jelly layers, following the process above to make and chill each layer before adding the next one, and replacing jelly flavours to follow a rainbow order of colours: blueberry, lime, lemon, orange and strawberry. Note: Strawberry jelly will be the last layer of this dessert.
7. Top with whipped cream as garnish, if desired, before serving.