Panna Cotta With Strawberry-Vin Santo Sauce
- Ready In:
- 24hrs 20mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 59.14 ml cold water
- 19.71 ml unflavored gelatin
- 946.36 ml whipping cream
- 236.59 ml sugar
- 14.79 ml orange blossom honey
- 1.23 ml vanilla extract
- 14.79 14.79 ml muscat wine or 14.79 ml cream sherry
- 473.18 ml pine nuts (about 9 ounces)
- pine nuts
-
STRAWBERRY VIN SANTO SAUCE
- 453.59 g fresh strawberries, hulled, quartered (about 4 cups)
- 78.78 ml sugar
- 29.58 29.58 ml muscat wine or 29.58 ml cream sherry
- 1.23 ml vanilla extract
- 0 teaspoonlemon, rind , packed, grated
directions
- Pour 1/4 cup water into metal bowl; sprinkle gelatin over.
- Let stand until gelatin softens, about 10 minutes.
- Set bowl in saucepan of simmering water.
- Stir just until gelatin dissolves, about 1 minute.
- Combine cream, sugar, honey and vanilla in heavy large saucepan.
- Bring to boil, stirring until sugar dissolves.
- Remove from heat.
- Add gelatin mixture and Vin Santo; whisk until well blended.
- Divide 2 cups pine nuts among ten 3/4-cup custard cups.
- Divide cream mixture among cups.
- Chill overnight.
- Set cups in small bowl of warm water to loosen panna cotta, about 20 seconds each.
- Run small knife between panna cotta and custard cups.
- Invert panna cotta onto plates.
- Spoon sauce over.
- Sprinkle with additional pine nuts; serve.
- --------STRAWBERRYVIN SANTO SAUCE----------.
- Puree 1 pound strawberries in processor.
- Transfer puree to heavy large saucepan.
- Mix in sugar, Vin Santo, vanilla extract and grated lemon peel.
- Simmer over medium-low heat until sauce is reduced to 2 cups, stirring often, about 15 minutes.
- Cool.
- (Sauce can be prepared 2 days ahead. Cover and refrigerate.)*Vin Santo is an Italian dessert wine sold at some liquor stores and some specialty foods stores.
- Makes 2 cups.
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RECIPE SUBMITTED BY
skat5762
Hampton Roads, Virginia
Food, felines, vino, photography