Vanilla Bean Panna Cotta with Red Wine Syrup

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Betty Butter brings you her Vanilla Bean Panna Cotta drenched in Red Wine Syrup. Combining cream, shiraz and chocolate into one fabulous dessert that is sure to dazzle your guests, she swears it is super easy peasy? Do we believe her? The proof as they say is in the pudding!

Vanilla Bean Panna Cotta with Red Wine Syrup

 

Makes 4

 

Ingredients:

 

  • 2 teaspoons powdered gelatine/ 1 leaf gelatine
  • 2 cups of heavy cream
  • 1/4 cup icing sugar
  • 1 tablespoon vanilla bean paste
  • 1 teaspoon of brandy

 

Plus – 1 block of Very good quality dark chocolate for serving

 

Directions:

 

  1. place the gelatine in a little water to dissolve
  2. Put the cream, cream, icing sugar and vanilla in the saucepan over medium heat and bring to just under boil.
  3. Remove pan from heat, add the gelatine and brandy
  4. Pour the panna cotta mixture into 4 moulds and refrigerate for 2 hours or until set.

 

Red Wine Syrup

 

Ingredients:

 

  • 4 cups of a good shiraz
  • ¼ stick of cinnamon
  • ½ teaspoon cloves
  • 1 cup of caster sugar (around 200g)
  • 100ml water (just enough, rough estimate)
  • 100ml liquid glucose
  • 1 teaspoon Vanilla Bean Paste

 

Directions

 

  1. Put the wine  and spices in a good stock pot and boil it down in half.
  2. Ina separate pan combine the water, sugar and glucose syrup and stir until sugar dissolves, the bring to the boil. As soon as boils, heat for further 1-2 minutes until lightly coats back of spoon
  3. Combine the red wine reduction with the syrup, return to the heat and cook until coats back of a spoon
  4. Return to the boil until it looks syrupy, glossy and coats the spoon.
  5. Cool over an ice bath

 

Plating:

De mould Panna Cotta onto a plate, pour  red wine syrup over top of panna cotta to pool around base of panna cotta, decorate with shaved dark chocolate.

 

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I’m Betty, and Butter is a story of a full-time suburban SAHM ( Stay-At-Home-Mom) who practices Medicine in her spare time. My life heavily revolves around Babycakes, my husband, Bobby and Ben, my children and an acerbic tongued pug D’Artagnan.

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