Strawberry Panna Cotta with Red Wine Syrup Strawberry Panna Cotta with Red Wine Syrup

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: August 2006


Red Wine Glaze:


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; puree until smooth. Pour through fine sieve into bowl.

In small bowl, sprinkle gelatin over 1/4 cup (60 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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 44 mg
  • Protein 4 g
  • Calories 258.0
  • Total fat 13 g
  • Cholesterol 46 mg
  • Saturated fat 8 g
  • Total carbohydrate 30 g


  • Iron 5.0
  • Folate 8.0
  • Calcium 9.0
  • Vitamin A 12.0
  • Vitamin C 67.0
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Strawberry Panna Cotta with Red Wine Syrup