Vanilla Panna Cotta with Coffee anilla Panna Cotta with Coffee Vino ...
29/05/2013
Vanilla Panna Cotta with Coffee Vino Cotto - Maggie Beer, a Barossa Food Tradition
Vanilla Panna Cotta with Coffee Vino Cotto Winter and Autumn
Dessert
Serves 6 INGRED IENTS 340ml thickened cream 1/4 cup milk 1/4 cup caster sugar 1/2 tspn vanilla bean 2 leaves gelatine 1/2 cup coffee vino cotto to serve
VANILLA P ANNA C OTTA W ITH C O F F E E V I N O C O T T O appears in Baking and Desserts 107 Good Food and Wine Show 16
1
Place the cream, milk, sugar and vanilla bean in a small saucepan and bring to the boil, then remove from the heat immediately.
2
Soften the gelatine in a bowl of cold water for 5 minutes and squeeze dry.
3
Add the gelatine to the hot cream mixture and stir well, then set aside to cool for 10 minutes (it should register 50°C on a sugar thermometer).
4
Divide the mixture among 6 x 100 ml moulds.
5
Transfer to a baking tray, cover well with plastic film and refrigerate for at least 4 hours or until set (overnight is best, if you have time).
6
To turn out the panna cotta, use your fingertip to gently press around the edge to break the seal. Quickly invert each mould onto a serving plate and the panna cotta should drop out.
7
Serve with Coffee Vino Cotto.
CON T EN T © MA G G I E BEER P R ODUCT S 2013
www.maggiebeer.com.au/recipes/vanilla-panna-cotta-with-coffee-vino-cotto
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Vanilla Panna Cotta with Coffee Vino Cotto - Maggie Beer, a Barossa Food Tradition
Vanilla Panna Cotta with Coffee Vino Cotto Winter and Autumn
Dessert
Serves 6 INGRED IENTS 340ml thickened cream 1/4 cup milk 1/4 cup caster sugar 1/2 tspn vanilla bean 2 leaves gelatine 1/2 cup coffee vino cotto to serve
VANILLA P ANNA C OTTA W ITH C O F F E E V I N O C O T T O appears in Baking and Desserts 107 Good Food and Wine Show 16
1
Place the cream, milk, sugar and vanilla bean in a small saucepan and bring to the boil, then remove from the heat immediately.
2
Soften the gelatine in a bowl of cold water for 5 minutes and squeeze dry.
3
Add the gelatine to the hot cream mixture and stir well, then set aside to cool for 10 minutes (it should register 50°C on a sugar thermometer).
4
Divide the mixture among 6 x 100 ml moulds.
5
Transfer to a baking tray, cover well with plastic film and refrigerate for at least 4 hours or until set (overnight is best, if you have time).
6
To turn out the panna cotta, use your fingertip to gently press around the edge to break the seal. Quickly invert each mould onto a serving plate and the panna cotta should drop out.
7
Serve with Coffee Vino Cotto.
CON T EN T © MA G G I E BEER P R ODUCT S 2013
www.maggiebeer.com.au/recipes/vanilla-panna-cotta-with-coffee-vino-cotto
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