Strawberry Panna Cotta with Red Wine Syrup
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% |
-
2 cups (500 mL) sliced fresh or thawed strawberries
1/3 cup (75 mL) granulated sugar
1 cup (250 mL) Balkan-style plain yogurt
4 tsp (20 mL) unflavoured gelatin
3/4 cup (175 mL) whipping cream
2 tsp (10 mL) vanilla
6 strawberries
Red wine Glaze:
3/4 cup (175 mL) dry red wine
1/4 cup (50 mL) packed brown sugar
2 tbsp (25 mL) red wine vinegar
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
Source
Canadian Living Magazine: August 2006
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