(based on the recipe from Cooking.com)
This dish was better than we could have ever expected. What started out as a way to use all the strawberries that recently went on sale turned into the best dessert ever! Panna cotta means "cooked cream" and offers a smooth contrast to the juicy strawberries. We served with with a generous serving of the strawberries and lots of the wine juice.
Ingredients
- 1 c Milk
- 1.5 tsp Unflavored Gelatin
- 1/3 plus 1/4 c Sugar
- 1 c Heavy Whipping Cream
- 1 c Sour Cream
- 1 Vanilla Bean, halved lengthwise then crosswise
- 2 lbs Strawberries, hulled, quartered
- 1/2 c Merlot
Instructions
- Pour milk into heavy medium saucepan. Sprinkle gelatin over milk. Let stand until gelatin softens, about 10 minutes.
- Bring milk mixture to simmer, stirring until gelatin dissolves. Remove from heat. Stir in 1/3 cup sugar. Gradually stir in whipping cream. Whisk in sour cream. Scrape seeds from half of vanilla bean into sour cream mixture; mix well (reserve pod). Pour mixture into six 1/2-cup ramekins. Refrigerate until set, about 4 hours. We refrigerated it overnight.
- Combine strawberries, wine and remaining 1/4 cup sugar in medium bowl. Scrape in seeds from remaining half of vanilla bean; add pods. Stir to combine. Cover and let stand until very juicy, about 4 hours, though a little longer wouldn't hurt
- Invert panna cotta into 6 shallow bowls. Surround with strawberries and juices.
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