Ingredients
Panna Cotta
- unflavored gelatin (about 1 tablespoon)
- 2 tbsp cold water
- 2 cups heavy whipping cream
- ½ cup Apothic Merlot
- 1 cup 10% cream
- ⅓ cup sugar
- 1½ tsp vanilla extract
Berry wine sauce (optional)
- 3 ½ cups Apothic Merlot
- ½ cup fresh lemon juice
- 4 ½ cups white sugar
- 2-3 cups fresh berries
Prepare
Panna Cotta
- In a small saucepan, add 2 tablespoons of cold water and sprinkle in the gelatin. Let this stand for about 1 minute to soften the gelatin.
- Next, heat the gelatin mixture over low heat until the gelatin is dissolved. Remove the pan from the heat, and set aside to cool slightly.
- In a separate large saucepan, combine the whipping cream, Apothic Merlot, 10% cream, and sugar, and bring this mixture just to a simmer over moderately high heat, stirring frequently.
- Once the mixture has started simmering, remove the pan from heat and stir in the gelatin mixture, and vanilla.
- Divide this cream mixture evenly among the eight 1⁄2 cup ramekins and allow them to cool to room temperature.
- Cover the ramekins and chill for at least 4 hours to overnight.
Berry wine sauce (optional)
- Combine Apothic Merlot, lemon juice, seasonal berries, and sugar in a large saucepan. Bring the mixture to a boil, stirring frequently until the sugar has dissolved.
- Boil hard for 1 minute, stirring constantly so the sugars do not burn.
- Remove the pan from the heat, and let it cool down to room temperature.
Finish & Serve
- When you’re ready to serve, prepare a bowl of hot water and carefully dip the ramekins, one at a time, into the bowl of hot water for 3 seconds each. This will loosen the insides.
- Run a thin knife around the edge of each ramekin, and carefully invert each ramekin onto the centre of your dessert plate.
- Spoon on some homemade berry sauce, and enjoy your silky, smooth creation with a glass of Apothic Merlot.
