Use stale cupcakes for this recipe. With help of food processor crumble the cupcakes. Keep it aside.
Sprinkle the gelatine over the cold milk in a bowl and let stand 5 to 10 minutes.
Heat the heavy cream and sugar in a pan. Once the sugar is dissolved, remove from heat and mix vanilla essence.
Pour gelatine in the very warm cream and sugar mix and stir until the gelatine is completely dissolved.
Now whisk in the cream cheese frosting. When panacotta mix is completely cool add the crumbs of red velvet cupcakes leaves few tsp for garnishing.
Gently stir in the crumbs so that it is evenly distributed.
Grease two ramekins mould and pour the red velvet panacotta mix in it. keep in fridge for 5-6 hours to set.
To de mould the Panacotta, place the mould in warm water for a minute and then invert it on to the plate.
Top it with cupcake crumbs and serve.
Recipe for Red velvet cupcakes: