Prosecco Pannacotta (pannacotta al prosecco)
3 gelatine leaves
500 ml cream (35% fat)
75 g (⅓ cup) sugar
½ vanilla bean, seeds scraped
200 ml prosecco from a freshly opened bottle
200 g sugar
200 ml water
400 g fresh or frozen berries
fresh berries to garnish
mint leaves to garnish
Lightly oil 8 dariole moulds (flexible plastic moulds are great for unmoulding) or ramekin dishes. Chill in the refrigerator.
Put the gelatine leaves in a bowl of cold water to soften. Meanwhile, softly whip half the cream in a bowl and set aside. Put the remaining cream, sugar and vanilla seeds in a saucepan and bring to a simmer, then remove from the heat.
Drain the gelatine, add to the hot cream and stir until dissolved. Pour the mixture into a bowl set over a large bowl of ice and stir until it has completely cooled and begun to thicken (5–10 minutes).
Gently fold in the whipped cream. Pop the cork on the prosecco and quickly fold in 200 ml. Pour into the moulds and refrigerate for at least 2 hours, until set.
For the berry sauce, put the sugar and water in a saucepan and heat, stirring, until the sugar dissolves. Add the berries. Transfer the mixture to a blender or food processor and puree. Strain through a fine sieve and chill in the refrigerator.
To serve, drizzle berry sauce onto plates in a decorative pattern. Remove the pannacottas from their moulds by either loosening with a palette knife or immersing briefly in warm water. Garnish with fresh berries and mint leaves.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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