Strawberry Panna Cotta with Red Wine Syrup

Even though Paul was getting sick of strawberries (now really, who could ever get sick of strawberry shortcake?) when I mentioned this recipe to him he quickly decided that it was something he needed to taste. After our trip to Italy last year we developed a real love for Panna Cotta so we decided that this was something we HAD to try.

This was a perfect summer dessert! It was cool and refreshing with wonderful layers of flavours.

While the preparation seems complicated, it really wasn't hard to make at all!

This recipe was originally published by Canadian Living one of the foremost magazines for recipes (and other stuff I ignore) in Canada.

We garnished our panna cotta with fresh mint leaves.

Panna Cotta:

2 cups (500 mL) sliced fresh or thawed strawberries
1/3 cup (75 mL) granulated sugar
1 cup (250 mL) Balkan-style plain yogurt
4 tsp (20 mL) unflavoured gelatin
3/4 cup (175 mL) whipping cream
2 tsp (10 mL) vanilla
6 strawberries

Red Wine Glaze:

3/4 cup (175 mL) dry red wine
1/4 cup (50 mL) packed brown sugar
2 tbsp (25 mL) red wine vinegar /p>

Preparation

Red Wine Glaze:

In saucepan, stir together red wine, brown sugar and vinegar; boil until reduced to 1/3 cup (75 mL), about 12 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 5 days.)

Panna Cotta:

In blender, toss sliced strawberries with sugar; let stand for 10 minutes. Add yogurt; purée until smooth. Pour through fine sieve into bowl.

In small bowl, sprinkle gelatin over 1/4 cup (50 mL) of the whipping cream; let stand for 5 minutes to soften.

In small saucepan, heat remaining whipping cream with vanilla over medium heat until steaming; remove from heat. Whisk in gelatin mixture until dissolved. Strain into strawberry mixture; stir to blend.

Pour into six 6-oz (175 mL) ramekins or moulds. Cover and refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)

Run knife around edge of each ramekin; turn panna cotta out onto dessert plate. Dice whole strawberries; arrange around panna cottas. Drizzle with glaze.

Source - Canadian Living Magazine: August 2006

Nutritional information

Per serving: about 258 cal, 4 g pro, 13 g total fat (8 g sat. fat), 30 g carb, 2 g fibre, 46 mg chol, 44 mg sodium. % RDI: 9% calcium, 5% iron, 12% vit A, 67% vit C, 8% folate.

Comments

[gail hecko]

Jerry, I love to make Panna Cotta. My recipe has honey in it, and I glaze the strawberries with ancient balsamic vinegar. Omigosh. Need some now....drooling.... :))

[Robert]

Aaah panna cotta. Heaven on a plate.

[Jerry]

Gail - I'm not sure what I enjoy more - strawberries with aged balsamic or honey and cracked pepper. YUM!

Do you share your recipe? I always enjoy using more natural sugars whenever possible . . .

Rob - perhaps if summer ever comes back to Ireland you can try this one out.

BTW - I am finding it impossible to post a comment to your blog.:-( I wanted to post one last night and tried for 20 minutes and gave up. Hmmmm Perhapps I am more technically challenged than I previously thought! LOL

[Deb Rountree]

WOW, this looks so good Jerry. I think I'll have to try this this weekend!

[Robert]

Hi Jerry,

I think I have it fixed now (the comment thingy on my blog).

Sorry about that - I am quite technically challenged and even the new, improved, so easy a donkey could do it blogger site gives me a headache...

[Jerry]

Rob - thanks - I shall go and give it a try!

Deb - let me know how it turns out. Enjoy.