Strawberry Pannacotta

Strawberry Pannacotta

A Veneto inspired Easter meal ends with a delicious Strawberry Pannacotta. This refreshing dessert brings together perfectly, the mild acidity of the Prosecco DOC and sharpness of its strawberries to create a sweet and creamy final course.

Ingredients

  • 200 g fresh strawberries to garnish
  • 100 g almond crumble (or biscuit crumble)
  • Fresh basil to garnish
  • 18,5 cl double cream
  • 7 cl milk
  • 25 g sugar
  • 5 g vanilla
  • 4 g gelatine leaves
  • 50 cl water
  • 200 g sugar
  • 220 g ripe strawberries
  • 100 g strawberry puree
  • 20 cl Prosecco DOC Extra Dry
  • 15 g sugar
  • 8 g gelatine leaves

Instructions

To make the panna cotta, mix the double cream well with milk, sugar and scrape in the vanilla seeds. Bring the mixture to boiling point and remove quickly from the heat. Melt the pre-soaked gelatine (in cold water) into the panna cotta mixture, and let it cool down while mixing.

To prepare the Prosecco DOC jelly, soak the gelatine in cold water and blend the strawberries until smooth. Pass the strawberry puree through a fine sieve. Heat a small quantity of the Prosecco DOC and melt the gelatine in it while still warm. Remove from the heat and add the rest of the Prosecco the strawberry puree.

Now you can build your layered dessert. Tumbler glasses are recommended. Pour in each glass a couple of spoons of panna cotta and let it set in the freezer for 10 minutes. Now you can pour in a spoon of Prosecco DOC jelly on top of the panna cotta and let it set for 10 more minutes in the freezer. At this stage you can add a slice of fresh strawberry if you wish to. Once the jelly is well set add another layer of vanilla panna cotta and so on until you have at least 3 white and 2 red layers. Keep it in the fridge until it is time to serve it.

Prepare  the strawberry sorbet in advance and remember that you can keep it in the freezer for a couple of months, so don’t worry too much about quantities.

Clean the strawberries thoroughly. Prepare the syrup by combining the water and sugar in a saucepan and bring to boil. Remove from the heat and allow to cool down. Blend the syrup with the ripe strawberries, pass through a fine sieve and pour it into the ice cream maker. Once ready, let it set in the freezer for a couple of hours.

To finish the desserts, add a spoonful of crumble on top of the pannacotta and sit a scoop of sorbet on top of it. Garnish with fresh basil and serve straight away with a cold glass of Prosecco DOC extra dry.

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