Strawberry Panna Cotta with Red Wine Syrup

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Wine vinegar pairs surprisingly well with berries and fruit. This ruby-red wine vinegar reduction has a sweet-sour complexity that makes it a lively accompaniment to this smooth strawberry-infused Italian custard.

Servings: 6

Ingredients:

Nutritional Info
Per serving: about -
cal 258
pro 4 g
total fat 13 g
sat. fat 8 g
carb 30 g
fibre 2 g
chol 46 mg
sodium 44 mg
% RDI: -
calcium 9%
iron 5%
vit A 12%
vit C 67%
folate 8%

Preparation:

Red Wine Glaze: In saucepan, stir together red wine, brown sugar and vinegar; boil until reduced to 1/3 cup (75 mL), about 12 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 5 days.)

In blender, toss sliced strawberries with sugar; let stand for 10 minutes. Add yogurt; pur?until smooth. Pour through fine sieve into bowl.

In small bowl, sprinkle gelatin over 1/4 cup (50 mL) of the whipping cream; let stand for 5 minutes to soften.

In small saucepan, heat remaining whipping cream with vanilla over medium heat until steaming; remove from heat. Whisk in gelatin mixture until dissolved. Strain into strawberry mixture; stir to blend.

Pour into six 6-oz (175 mL) ramekins or moulds. Cover and refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)

Run knife around edge of each ramekin; turn panna cotta out onto dessert plate. Dice whole strawberries; arrange around panna cottas. Drizzle with glaze.

Additional Information

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Source

Canadian Living Magazine: August 2006


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