In a small cup, ideally one with more surface area, measure 2 tbsp of the half-and-half. Scatter the gelatin uniformly on top and allow it to bloom.

In a saucepan set over low heat, mix together the leftover half-and-half, sugar, and salt; avoid boiling. Should boiling start, take it off the heat right away. Keep a close eye on it, because it can boil over in no time.

Keep stirring until the sugar has completely dissolved.

Pour in the cream and stir until the mixture is uniform.

Introduce the bloomed gelatin by whisking it in. Avoid boiling.

Take the pan off the heat.

Stir in the vanilla extract.

Continue stirring gently until the mixture reaches room temperature.

Distribute the mixture into shot glasses or tall flute glasses. Give the mixture a gentle stir before filling each new glass to keep it from separating.

Refrigerate in an airtight container until set, roughly 2–4 hours, before adding the champagne jelly on top.

In a cup, measure 2 tbsp of sparkling wine and scatter the gelatin on top to bloom.

In a small pan, mix the sugar and Prosecco and warm over low heat.

After the sugar has dissolved, whisk in the bloomed gelatin. Avoid boiling.

When the mixture reaches room temperature, pour it over the set panna cotta. Stir gently before pouring into each glass.

2 IN ONE DESSERT OPTION: After the jelly has set, just before serving, carefully place some berries of your choice on top. Fill the remainder of the glass with champagne. Swirl the glass to release the juices from the berries. The flute glass will now show three distinct layers of color.

SHOT GLASS OPTION: Just before serving, lightly coat clean and dried berries of your choice with icing sugar. Place them on the jelly and add gold leaf if desired. Avoid placing berries too far ahead, as their juices may leak out and discolor the jelly.