By: Robin Kurss

I can’t believe it’s almost New Year’s Eve! When the kids were little, we loved going out to celebrate…now we prefer a quiet evening in to enjoy a special dinner and dessert to watch the ball drop in Time’s Square.

Makes 8 servings

INGREDIENTS:
• 3/4 cups pink champagne or prosecco
• 1/4 oz. envelope powdered unflavored gelatin
• 1 1/2 cups heavy cream
• 1/3 cup granulated sugar
• Pinch of salt
• 1-2 drops red liquid food color

DIRECTIONS:

1. Pour 1/4 cup of champagne in a small bowl and whisk in the gelatin (mixture will foam). Let stand for 3 minutes.
2. Combine the cream, sugar, and salt in a medium saucepan. Cook the mixture gently over medium-high heat until steaming but not boiling. Whisk in the gelatin and stir until melted. Remove from heat. Pour in the remaining Champagne and gently stir. Stir in the drops of red food color.
3. Pour the mixture into eight 2.5 ounce shot glasses. Chill until firm. Panna cotta can be made more than 24 hours ahead of time and stored in the refrigerator until ready to serve.