Panna Cotta with Dark Cherrycream Berry Glaze
5
5
minutes10
minutes8
minutesDark Cherrycream Dark Cabernet Sauvignon goes so well in this simple berry glaze and can top a number of holiday desserts. Cheesecake, chocolate cake, creme brulee, and even ice cream to name a few. Panna Cotta, literally cooked cream, is essentially a custard that is simple to make though does require significant passive time for setting up. So not something you are going to serve on a whim. Both the panna cotta and wine berry glaze can be made a day in advance. Store them in the fridge and let the wine glaze come to room temperature before serving. Alternatively, you can reheat the wine glaze gently and cool it before serving.
Ingredients
- Panna Cotta
2 cups heavy cream
1 cup whole milk
¾ cup powdered sugar
1 envelope gelatin (1/4 ounce)
- Dark Cherrycream Cabernet Sauvignon Wine Berry Glaze
1 cup Cherrycream Dark Cabernet Sauvignon
½ cup granulated sugar
½ cup brown sugar
1 cup blueberries
1 cup raspberries
Directions
- Panna Cotta
- Combine heavy cream, milk, and sugar in a medium saucepan over medium-high heat and stir often until it just starts to boil.
- Remove pan from heat and pour in the gelatine, stirring often for 5 minutes.
- Empty pan into another bowl and let cool, roughly 20 minutes, stirring every so often.
- Once cooled, pour into ramekins and refrigerate for a minimum of 8 hours.
- When ready to serve, loosen from ramekin by running a knife blade around the edge. Simmer water in a shallow pan and dip the bottom of the ramekin for 2 seconds then turn over onto an individual serving plate, shaking gently to unmold.
- Top with Dark Cherrycream Berry wine glaze, directions below
- Dark Cherrycream Cabernet Sauvignon Wine Berry Glaze
- Bring wine and sugar to a boil in a medium saucepan over medium-high heat, stirring occasionally.
- Reduce heat to simmer and add the berries. Stir occasionally for 40 minutes or until the mixture has thickened enough to coat the back of a spoon.
- Cool before using or refrigerate overnight. If refrigerated, reheat gently and cool or let come to room temperature before serving.
Notes
Recipe Credit: Angelina Lazzara
