Today in #RecetasValdepablo, we want to share a recipe that will surprise you as much for its simplicity as for its flavor. There are a thousand different ways to make this classic Italian cream-based dessert, but we wanted to do it our way — and, of course, with the finest
Today in #RecetasValdepablo, we want to share a recipe that will surprise you as much for its simplicity as for its flavor. There are a thousand different ways to make this classic Italian cream-based dessert, but we wanted to do it our way — and, of course, with the finest quality ingredients. Can you already guess what dessert we’re talking about? We’re sure you can: an irresistible Moscatel Oro Panna Cotta with Organic Biomio Special Cooking red wine coulis. Are you really going to miss out on trying it?
Ingredients:
For the panna cotta:
For the coulis:
Method:
Panna Cotta:
Start by heating the Moscatel Oro together with the cinnamon stick and cloves, bringing it to a boil. Once it starts boiling, remove from the heat and let it cool completely. Then strain it.
While the moscatel infusion is cooling, soak the gelatine sheets in a bowl of cold water. At the same time, heat the cream with the sugar over medium heat (optionally, you can infuse the cream with fresh mint beforehand). When it comes to a boil, remove from the heat and add the gelatine sheets. Finally, add the strained Moscatel Oro and stir until the mixture is smooth and well combined. Pour into moulds and leave to set in the fridge for 3 to 6 hours.
Red Wine Coulis:
First, I’d like to flag the one thing that will make or break this part of the recipe: the wine. You don’t need to crack open that special bottle you’ve been saving for when your kid finally moves out or when the Spanish national football team wins the World Cup again — but please, don’t cook with a wine you’d never actually drink either (looking at you, Don Simón carton), because that’s exactly the flavour that’s going to end up in your dish. With that said: place the wine and sugar in a saucepan over medium heat (stir occasionally to prevent the sugar from sticking to the bottom). Let it reduce until it reaches a thicker consistency. Remove from the heat and leave to cool — at this point you can add a little agar-agar or a sheet of neutral gelatine if you’d like it firmer. Allow to cool completely.
Once you’ve got everything ready, it’s all about the presentation. We recommend using a wide-rimmed plate like the one in the photo. Unmould the panna cotta and top with a few chocolate chips, flaked almonds, and raspberries. Finally, using a squeeze bottle, drizzle the red wine coulis over the dessert and finish with a few fresh mint leaves.
Bon appétit! 🍷✨
