Vanilla panna cotta with a vanilla infused red wine and strawberry reduction
- 2 cups cream
- 1/4 cup sugar, plus 3 Tbsp
- 1 vanilla beans - both split in half, seeds scraped from one
- 1/2 tsp vanilla paste
- 1 tbs oil
- 2 tsp powdered gelatine mixed with 90ml cold water
- 125g punnet strawberries
- 1/2 cup red wine
1. Gently heat the cream and 1/2 cup of sugar in a pot until all the sugar has dissolved. Remove from heat and stir in the vanilla extract and 1 vanilla bean along with the seeds scraped from it. Cover with a lid and leave to infuse for at least 20 minutes. Remove bean, return the cream to the heat and warm.
2. Lightly oil 8 custard cups - use a neutral oil as you don’t want to taste it.
3. Sprinkle the gelatin over the cold water in a large bowl and gently combine. Leave for 5 minutes.
4. Pour the warmed cream over the gelatin and combine thoroughly until the gelatin has dissolved. Strain the mix through a sieve. Divide the mixture between the greased bowls and refrigerate until set. This will usually take up to 3 hours but you can leave for a couple of days. Dip the custard cups in a bowl of boiling water, being careful to not get any water on the panna cotta. This makes it easier to release the panna cotta from the bowl. Gently turn out onto the serving bowl or plate.
5. In a pot heat the red wine, 6 Tbsp of sugar and remaining vanilla bean until boiling. Begin to reduce the wine until half its original quantity, remove from heat and pour into a bowl to cool completely - make sure you leave nothing behind. It should be a syrup like consistency.
6. Rinse, hull and slice the strawberries and add to the syrup. Let stand for a few minutes to infuse then spoon over the released panna cotta.
Tip: If you are pressed for time, simply serve in wine glasses.
• Energy 261Kj • Protein 4g • Total Fat 25g • Saturated Fat 15g • Carbohydrates 15g • Sugars 15g • Sodium 19mg
Dietary and nutritional info supplied by NZ Nutrition Foundation.