Panna Cotta With Strawberry-Vin Santo Sauce

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READY IN: 24hrs 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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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