Panna Cotta ai Fruitti di Bosco paired with Cool Climate Rosé

Panna Cotta ai Fruitti di Bosco
Vanilla Panna Cotta with Berries

Silky cream, just set, crowned with tart summer berries - restraint as luxury.

Ingredients: (Serves 6)

500 ml pouring cream

200 ml milk

80 g caster sugar

1 vanilla pod, spilt and scraped

3 gelatine leaves

Berry topping

300 g mixed berries

2 tbsp caster sugar

1 tbsp lemon juice

 

Method:

One.  Soak gelatine in cold water 5 minutes to soften.

Two.  Warm cream, milk, sugar, and vanilla until just steaming - never boil.

Three.  Squeeze gelatine dry and whisk into the cream until dissolved.

Four.  Strain into 6 moulds or glasses. Cool, then chill at least 4 hours.

Five.  Warm berries with sugar and lemon juice 3 minutes until glossy and just bursting. Cool.

Six.  Unmould (dip briefly in warm water) or serve in the glass. Spoon berries on top.

Pro tip: Panna cotta should wobble, not slice. If it stands to attention when plated, it has too much gelatine.

 

Wine pairing:

Red Hill Cool Climate Rosé

 

Why it works:

The strawberry and cherry notes in our Cool Climate Rosé mirror the berry compote, while its gentle acid cuts the cream's richness. A delicate and summery pairing.

 

Wine tasting notes:

Juicy red berries, subtle raspberry sweetness, and a crisp, refreshing acidity. A lively and elegant Rosé made for long lunches and golden afternoons.

Serving Temp: A lightly chilled 8°C to 12°C - cool enough to keep it crisp and refreshing, but not so cold that it mutes the red berry notes.