Pretty, simple, and luscious, this Italian panna cotta, garnished with a red wine strawberry sauce, makes a perfect Valentine's Day dessert for your sweetie.
Course Dessert
Cuisine Italian
Keyword berry panna cotta
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 2
Calories 599kcal
Author Erica
Ingredients
Vanilla Panna Cotta
1cupheavy cream
⅛cupgranulated sugar
½teaspoonvanilla bean pasteor extract
½packet unflavored gelatin
1 ½Tablespooncold water
Red Wine Sauce
½cupred wineI used Cabernet
3tablespoonsgranulated sugar
¼teaspoonvanilla bean pasteor extract
6medium or large strawberries
Instructions
Vanilla Panna Cotta
Lightly oil two ramekins or small coffee cups with a neutral-tasting oil.
In a small saucepan, heat heavy cream and sugar. When sugar is dissolved, add vanilla. Remove from heat.
Add cold water to a small bowl, then sprinkle gelatin over the top; let stand for 5-10 minutes.
Once gelatin has started to set, pour the still warm panna cotta in and stir until gelatin is dissolved.
Divide panna cotta between cups, then chill for 2-4 hours until set.
When ready to serve, run a sharp knife around the edge of each cup and unmold each on to a serving plate.
Red Wine Sauce
In a small saucepan, combine all ingredients and bring to a low boil over medium heat. When bubbles start to thicken, reduce to medium-low and simmer until sauce reduces by half.
Quarter four of the strawberries, reserving the other two for garnish, and place them in a small bowl. Pour reduced wine sauce over berries and allow to cool to room temperature.
When ready to serve, spoon berries and red wine sauce over panna cotta, and garnish with other two strawberries.
Notes
Adapted from David Lebovitz. You may also use wine glasses for this recipe, for a different look.