1. Step 1
   

   To make the jellies: combine champagne and sugar in a large saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves.

2. Step 2
   

   Sprinkle gelatine over hot water in a cup and whisk briskly with a fork until gelatine dissolves. Stir gelatine mixture into champagne mixture. Pour evenly among eight 150ml plastic jelly cups. Place on a tray in the fridge and set aside overnight or until set.

3. Step 3
   

   For lychees in fragrant syrup, use a zester to remove rind from lime. Juice the lime.

4. Combine lime rind and juice, sugar, water, vanilla bean and ginger in a medium saucepan over medium heat.

5. Cook, stirring, for 1-2 minutes or until sugar dissolves. Place lychees in a heatproof bowl, then pour over the hot syrup.

6. Cover with plastic wrap and place in the fridge to chill.

7. To serve: dip base of jelly cups briefly into very hot water. Use the point of a hot, small thin bladed knife to form an air pocket at the edge, then turn out onto serving plates. Serve with lychees and syrup.

= con PANNA COTTA =

Place the rose petals in a bowl and cover them with 100g of sugar and the lemon juice.  Add 100ml of water, cover and set aside for twenty-four hours.

The next day place the remaining water, sugar and the petal mixture in a saucepan and set over a medium heat. Bring to the boil, lower the heat and continue to boil for 20 minutes until the mixture thickens. If you have a sugar thermometer, cook and stir until the jam reaches  105°C, or until a spoonful dropped onto a cold plate solidifies and holds its shape.

Ladle the rose jam into sterile warm jars, cover tightly with sterile lids and turn the covered, filled jam jars upside-down for 30 minutes. Turn upright and allow to cool.

Rose jam made this way is preserved for years if the jar's seal is not opened.

To make the Vanilla Panna Cotta layered with Pink Champagne Jelly:

This dessert is actually quite simple to make, the only tricky part is the assembly, so we are going to  guide you through it all and make sure you get a stunning result.

Prepare your ramekins by lightly oiling them with a neutral tasting oil and set them aside.

Layer #1

The first thing to make is the Pink Champagne jelly. Now remember that we are making a multi layered dessert, so we are only making half of our jelly for now.

Take a heatproof bowl and pour in 150ml of your lovely pink champagne and add one and half sheets of gelatine. In the meantime place 90ml of water and 15g of sugar in a small saucepan over a low heat until the sugar melts. Remove the pan from the heat and add your soaked and drained gelatine sheet, stirring until the gelatine dissolves. Pour this mixture into the bowl with the champagne and mix well, making sure it cools down to a lukewarm temperature.

Divide your Jelly into the ramekins and set them in the fridge for a couple of hours.

Layer #2

The second layer of your dessert will be the mighty Panna Cotta, again we'll be making half the recipe as there are more layers to come.

In a small saucepan place 150ml of double cream, 100ml of milk and 25g of sugar and set over a low heat; take it off the heat as soon as it starts to boil. If you are using a vanilla pod this is the time to take a quarter of it, split it lengthwise and scrape out the seeds. Add the seeds and the pod to the pan, cover it and allow it to stand for 30 minutes.

Now that 30 minutes have gone by and your milk and cream are smelling beautiful, place one and a half sheets of gelatine in a big bowl of cold water and let them soften for 5 minutes. Meanwhile remove the vanilla pod from the pan and warm the cream back up again. Once warm add the well drained gelatine and stir until dissolved. Fill a big bowl with cold water and place the pan inside, making sure the rim of the pan is well above the water, stir until the mixture reaches a lukewarm temperature.

Divide your Panna Cotta into the ramekins (on top of the jelly layer) and set it in the fridge for a couple of hours.

To make the third layer, repeat the procedure for the first one and set it on top of the Panna Cotta.

To make the fourth layer, repeat the procedure for the second one and set it on top of the jelly.

Refrigerate everything overnight.

To assemble:

Now here comes the tricky part but bear with me, it's not too bad.

About 10 minutes before serving, run a thin-bladed knife around the inside of the ramekin. Dip the ramekin briefly in a bowl of hot water, and then carefully invert onto a serving plate. If the dessert doesn't unmould right away, tap the ramekin lightly on the countertop to loosen it. If it still doesn't unmold, return it to the hot water bath for another five seconds and repeat.