PANNA COTTA WITH WINE JELLY

On the fifth day of Christmas a foodie gave to me, Coooked Cream & Wine...

....Pears in a pot....

POACHED PEARS

...Wine Baked Fruit....

BAKED APPLES

....Beef Burgundy...

BEEF BOURGUIGNON

.....and a French Bird braised in Red Win.

COQ AU VIN

We’re more than half way through our 8 Days of Christmas series. It’s my pleasure to bring you yet another dessert. Before I get into it I’m sure most of you are wondering what Panna Cotta is, well it simply means “Cooked Cream” in Italia. So that’s basically what this dessert is, cooked cream that’s made into a jelly with gelatin.

So this dessert has a creamy, panna cotta, base and is topped with fresh berries and a layer of wine jelly. IT IS ABSOLUTELY DIVINE. The taste, the flavor, the aroma, you’ll fall in love with it instantly. Plus the wine jelly gives a little kick, I mean it’s Christmas who wouldn’t want to have that kick.

For this dessert I used the Nederburg Pinotage and Sauvignon Blanc.

Ingredients

• Fresh cream

• Milk

• Castor sugar

• Vanilla

• Gelatin sheets

• Nederburg Pinotage

• Nederburg Sauvignon Blanc

• Assorted Berries
  

Panna cotta

• 500ml double cream

• 100ml whole milk

• 25g caster sugar

• 1 tbsp vanilla essence

• 2 sheets of gelatin

Wine Jelly

• 150g sugar

• 200ml red and white wine combined

• 2½ sheets of gelatin

These measurements can be adjusted.

Cooking and Preparation

1. Heat your cream, sugar, vanilla and milk in a pot over medium heat.

2. Once steam starts to form, remove from heat.

3. Soak your gelatin in water according to the packaging.

4. Once the gelatin has soaked squeeze out all the water and add the gelatin in your cream mixture until the gelatin melts.

5. Strain the mixture and leave to cool.

6. Once the mixture cools, pour into a wine glass until halfway depending on the size.

7. Chill for 5 hours.

8. Once your panna cotta sets, make your wine jelly.

9. Add sugar to your saucepan with some water and stir until the sugar dissolves.

10. While the sugar is melting mix your red wine and white wine until it makes a pinkish rose color. Set aside.

11. Remove caramel from the stove and stir in your pink wine.

12. Soak more gelatine in cold water for 5 minutes.

13. Squeeze out the excess water and stir into the warm wine mixture until completely melted. Pour into a jug and cool to room temperature.

14. Put a few assorted berries on top of each set panna cotta.

15. Pour the wine mixture over the panna cotta and set for another 5 hours or more.

Serve cold and Enjoy!