Strawberry Prosecco
Panna Cotta
A Rich Italian Creamy Dessert
A slice of cake is perfect to be served with a scope of vanilla ice cream.
Panna Cotta is a simple dessert originating from Northern Italy and means ‘cooked cream’.
It is a rich sweetened cream dessert, which is aromatized with vanilla, and a sparkly taste of Prosecco.
Serves 7 persons
40 mins.
Preparation
60 mins.
Cooking
2- 24 hrs.
Resting
Cream Ingredients
- 1 tbsp.gelatin powder
- 500ml double cream
- 75g caster sugar
- 2 tsp. vanilla extract
- 250ml milk
Strawberry Coulis Ingredients
- 600g fresh strawberry
- 100g caster sugar
- 8 tbsp prosecco
Utensils
- Medium saucepan
- Small saucepan
- Blender/ Smoothie maker/ Liquidiser
- Sieve
- Measuring jug
- Small bowl
Instructions
1.
Dissolve the gelatin in 1 tbsp. of cold water and set aside.
2.
- 500ml double cream
- 250ml milk
- 75g caster sugar
- 2 tsp. vanilla extract
In a saucepan, over low to medium heat simmer the double cream, milk, and caster sugar.
Add the vanilla essence and continue stirring to dissolve the sugar.
3.
Add the dissolved gelatin and continue stirring, until the gelatin has dissolved and is combined into the cream mixture.
4.
Remove from the heat and set aside to cool for a few minutes before pouring the cream into the dessert cups.
5.
Use a muffin tray to place the dessert cups.
When pouring the cream mixture into the cup, hold the cup slightly diagonally- pouring the mixture at an angle.
6.
Chill in the fridge for up to 2 hours or until it is set (can let it set overnight).
7.
- 600g fresh Strawberry
- 100g caster sugar
- 8 tbsp. Prosecco
Make the berry sauce: add the strawberries and caster sugar to a pan, and let it simmer over low heat.
Add the prosecco and continue stirring- allowing the sugar to be dissolved.
8.
Tasting a little of the sauce, add more prosecco if you feel like more needs to be added, to cater to your taste.
9.
Remove from the heat and let it cool for a few minutes.
10.
Pour the sauce into the smoothie maker and blend.
11.
Using a strainer, pour the blended sauce into a pyrex measuring jug.
12.
Take the dessert cups out of the fridge; the cream mixture should be set after a couple of hours later.
Pour the strawberry sauce onto the dessert cups.
13.
Keep the dessert chilled in the fridge until is served.
Mention us @ralahamivillage and tag #ralahamirecipes
More Delicious Recipes For You
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse a libero et diam rhoncus mollis. Donec non arcu elit. Nam consequat, elit nec efficitur elementum, tellus tellus pharetra ante, nec hendrerit risus metus sed metus. Sed egestas, urna eu posuere pretium, mauris augue aliquam lectus, vitae iaculis odio nunc
White Chocolate and Biscoff Frosted Cake
White Chocolate Biscoff Frosted Cake has 3 layers stacked between a Biscoff buttercream and frosted with white chocolate Biscoff frosting.
Elawalu Roti (Sri Lankan Vegetable Roti)
Vegetable (Elawalu) Roti is a must-try Sri Lankan snack/street food. Contains potoato, carrot & leeks seasoned with Ralahami Mild Curry Powder and Black Pepper.
Lamb Baharat with Moroccan Couscous
A Middle Eastern inspired lamb made using Ralahami Baharat spice mix, served with a Moroccan inspired couscous bringing together flavours.
A Classic Sri Lankan Christmas Cake
This homemade Christmas cake is made in advance, by feeding the fruits with brandy and allowing the absorption of the liquor, making a rich and flavourful cake.
Cinnamon Brandy Bûche de Noël
Ralahami Organic Cinnamon and Brandy- Christmas must have flavours, makes this Bûche de Noël a required Christmas centerpiece.
Peyawa, Sri Lankan Herbal Tonic
Ralahami Peyawa work in relieving headaches, colds, flu-like symptoms or stomach cramps with the help from Ralahami Organic Ginger, Thippili and Coriander seeds