Italian Cuisine

Prosecco panna cotta with forest berry sauce

Cuisine: Italian Servings: Serves 8 Created by Adelina Pulford

Ingredients

Panna cotta
250mL Cream (35% fat)
250mL Cream (35% fat) whipped soft
Half a Vanilla Bean
75g Castor Sugar
3 leaves of Gelatine
200 mL Prosecco (must be opened at time of use)

Berry Sauce
200g caster sugar
200mL water
400g fresh or frozen berries

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Preparation

Spray plastic dariole moulds with vegetable spray, chill.

Heat cream with sugar and vanilla bean, making sure the seeds are scraped into cream mixture, bring mixture to simmer.

Soften gelatine leaves in cold water, strain and add to hot cream, mix well. Pour mixture in a bowl, stand bowl over ice and move constantly with a flexible spatula until mixture begins to thicken.

Fold whipped cream in gently. Pop cork off Prosecco, fold in quickly required amount and pour into moulds and refrigerate until set.

For the berry sauce, cook sugar and water in a pot until sugar has melted. Add berries and process with food processor until berries are pureed. Strain mixture with chinois and refrigerate until ready to serve.

To serve, drizzle berry sauce over plate in a decorative way. Remove panna cotta from mould by either loosing it with a palette knife or by immersing in warm water.

Garnish with mixed berries and some fresh mint leaves.

Italian Restaurants

Displaying 10 of 2156 Italian Restaurants.

Restaurant		Suburb
1.	The Beresford Hotel	Surry Hills
2.	Cellar 47	Shepparton
3.	Valentino's	Northbridge
4.	Smithfield Tavern	Smithfield
5.	Benny's Bar & Cafe	Fremantle
6.	Universal Bar	Northbridge
7.	Arch Rival	Palmerston
8.	Railway Hotel	Fitzroy North
9.	Vibe Cafe Restaurant	St Kilda
10.	Morning Star Estate	Mt Eliza

27 May 2010 09:03 AEST

Keith Dowell

I am an avid watcher of this programme. Please could I have the recipe for Sicilian Rabbit which was featured on tonights show - 27-5-10. Thank you.

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