Vin Santo Panna Cotta
Hello everyone, I hope you’ve all been able to spend the holidays as you expected – be it merry and joyful, or relaxed and peaceful. I also hope you haven’t been overindulging and are still up for a little dessert.
Long-time followers of this blog know about my love for panna cotta. If you’ve only been here a little while, check out the Recipe tab and the Dessert section for all the panna cotta variations I’ve posted over the years.
If you’re one of the long-time followers and are fed up with panna cotta posts – I totally understand if you want to skip this one and wish you all the best for the New Year. As I did at the end of last year, though, I can promise you there’ll be more panna cotta next year; I’ve already jotted down a few ideas 😀 .
Only on writing this post did I realise that I haven’t made any panna cotta this year, the last one was indeed the one that I ended my blogging year with in 2017. No wonder the ideas for new versions are popping into my head like mad.
Earlier this year I made Vin Santo Mini Pavlovas for my German blog and vowed to use Vin Santo in cooking and baking more often. And then I forgot about it all, as usual.
It was only this December that I thought of panna cotta at all and threw aside all planned versions to go for a Vin Santo one. Vin Santo, if you haven’t heard of it before, is an Italian dessert wine. Mine is from Tuscany, and it’s not too sweet but very mild, which I love. I knew it would go well with the cooked cream and be discernible but not overpowering in taste.
I think I have enthused and waxed poetic about panna cotta enough these past years, so I’ll just say about this one that it tasted “soft” and “beautiful” and is an easy way to win over your guests, be it at a formal dinner or a buffet. You can make it in moulds and then turn them out before serving, or you can serve it in glass jars or shot glasses. Go make this!
Vin Santo Panna Cotta
350 ml cream
25 g sugar
3 gelatine leaves (total of approx. 1 g)
75 ml Vin Santo + extra for drizzling
mini meringues for decoration (optional)
Soak gelatine leaves in cold water. Meanwhile add cream to a small pot and add the sugar. Stir well and heat until it starts boiling, then turn down heat to a medium and let simmer for 12 minutes.
Take from heat and set aside. Squeeze all water from the soaking gelatine leaves, then quickly stir into the still hot cream with a whisk. Next add the Vin Santo, whisk in, then divide the mixture among either 4 larger moulds or jars, or 6 – 8 shot glasses. Refrigerate for at least 4 hours, or overnight.
Before serving, decorate each serving with a mini meringue and add a few drops of Vin Santo to each with a pipette.