A Classic Panna Cotta with a Blushing Sparkling Rosé Wine Twist
Imagine a dessert that is so simple to make, yet so elegant and delicious, that it will make you feel like a master chef in the kitchen. A dessert that is smooth and creamy, with a just a touch of flavor and tiny hint of sparkle. But if you are like me, and you like to add a boozy twist to your desserts, then you will love this recipe. I will show you how to make a panna cotta with a sparkling rosé wine jelly, a perfect pairing for a romantic or a summer festive celebration. The rosé wine jelly adds a beautiful color and a subtle sweetness to the panna cotta, as well as a sparkly texture that will tickle your tongue. This dessert is easy to make, but it will impress your guests and make them ask for more. So, are you ready to make a rich and creamy classic Panna Cotta with a Sparkling Rosé Wine jelly? Let’s get started!
What is Panna Cotta?
Panna cotta is an Italian dessert that means “cooked cream”. Panna cotta is a soft and velvety custard that can be adapted to any taste and occasion. You can flavor it with vanilla, lemon, coffee, chocolate, or anything else you like.
You can top it with fresh fruits, berry sauce, caramel sauce, chocolate sauce, or anything else you like as we did a sparkling wine jelly.
As simple as the ingredients are making Panna Cotta is tricky. It will either not set and you will have creamy soup for dessert. (been there…got the Tshirt) or you add to much gelatine that the texture is too stiff that is it is almost rubbery. (Also got the Tshirt and the Cap!)
So basically, the trick is to put just the right amount of gelatine to hold the cream that jiggles but still holds the shape. And when you take that first bite, it must melt in your mouth. It must feel like silky smooth. It will want to make you melt!
So here a few tips to help you achieve that melting moment!
5 Tips in making the best Panna Cotta Ever!
Select your gelatin.
Gelatin is the secret ingredient that makes panna cotta firm and smooth. You can use either powder or sheets, but make sure you follow the instructions on the package to hydrate and dissolve them. Powder is more convenient and easier to use, but sheets are more precise and give a cleaner result. You’ll need about 2 teaspoons of powder or 4 sheets for every 2 cups of cream.
Pick your cream.
Cream is the main component of panna cotta, so you want to use the best cream you can get. You can use heavy cream, whipping cream, or a blend of cream and milk, depending on how rich and thick you want your panna cotta to be. You can also substitute some of the cream with buttermilk, yogurt, or sour cream for a zingy twist .
Add flavor to your cream.
Before you add the gelatin, you can add flavor to your cream with whatever you like, such as vanilla, lemon, orange, coffee, chocolate, or spices. You can use extracts, zest, beans, pods, or grounds, depending on the flavor you want. Just heat the cream with your flavoring of choice and let it soak for a few minutes, then strain it before adding the gelatin.
Fill your molds and chill.
Once you have combined the gelatin with the hot cream, you can fill your molds with the mixture. You can use ramekins, cups, glasses, or any other molds you like. You can also coat the molds with oil or spray if you want to unmold the panna cotta later. Then, cover the molds with plastic wrap and put them in the refrigerator for at least 4 hours or overnight, until they are set and firm.
Unmold and garnish your panna cotta.
To unmold the panna cotta, you can dip the molds in hot water for a few seconds, then run a knife around the edges and flip them onto a plate. You can also serve the panna cotta in the molds, if you prefer. For the garnishes, you can use fresh or cooked fruit, berry sauce, caramel sauce, chocolate sauce, honey, nuts, or anything else you like .
The Blushing Boozy Twist
Panna Cotta with a Sparkling Rosé Wine Jelly – Why?
I decided to add a touch of magic and elegance to my panna cotta by making a sparkling rosé jelly. Nothing beats the sensation of tiny bubbles bursting on your tongue, and the beautiful salmon pink hue of the Bon Courage Vin Doux Blush Sparkling Wine makes this panna cotta a stunning centerpiece. Imagine the contrast of the smooth and creamy white panna cotta with the fizzy and fruity pink jelly, and how they complement each other in flavor and texture. This is a dessert that will impress your guests and make them feel special.
The Bon Courage Vin Doux Blush Sparkling Wine delightful salmon pink hue reflects a playful and refreshing character. Which was my reason for selecting this particular sparkling wine.
It has a slight hint of Muscat on the nose, along with aromas of stone fruits, Turkish delight, and marshmallow. Do you see all these gorgeous dessert flavours? The sparkling rosé wine also has just the right amount of sweetness. Not making the dessert overly sweet.
Plus the bubbles add a lovely contrast to the velvety smooth panna cotta.
I hope you enjoyed this recipe and if you made it feel free to share your results in the comments below.
Panna Cotta with a Sparkling Rosé Wine Jelly
- 100 ml Full Fat Milk
- 2 tsp Gelatin Granules
- 400 ml Heavy Cream / Whipping cream
- 2 tsp Vanilla Essence
- 6 tbsp Caster Sugar
Sparkling Rosé Wine Jelly
- 500 ml Rosé Sparkling Wine
- 4 tbsp Caster Sugar
- 4 Gelatin Leaves
- 150 grams Red Berries of your choice
- Prepare your mold / glasses. A nice trick is using a 250ml glass jar angling it at 45°
- Pour the milk in a bowl and sprinkle the gelatin granules. Stir and allow for it to bloom for about 5 minutes.
- Meanwhile in a saucepan, heat the cream and vanilla extract on a medium heat until you see small bubbles forming on the edge. This is a clear indication that the cream is hot enough. Set aside and allow for it to cool down.
- Stir in the gelatine mixture and sugar until all is completely dissolved.
- Allow for the cream mixture to cool off to room temperature.
- Carefully pour the mixture into your molds and gently transfer to the fridge and allow for it to chill and set. Preferably overnight.
Sparkling Rosé Wine Jelly
- Once the panna cotta is set. You will know make the jelly.
- Put the water and sugar into a small saucepan over a low to medium heat. Stir to dissolve the sugar, bring the heat up and bring sugar water to a boil. Reduce the heat, gently simmer for five minutes, then remove the pan off the heat.
- Pour the sparkling rosé wine into a large heatproof bowl and add the gelatine. Set aside for about five minutes, or until the leaves are soft and squidgy.
- Take out the gelatine leaves, squeeze off as much liquid as possible, and add them to the sugar syrup.
- Whisk like crazy until the gelatine dissolves, then pour the syrup back into the bowl with the wine.
- Give a gentle whisk until all the mixture is combined. Allow for it to cool to room temperature. If too hot it may melt the panna cotta.
- Transfer mixture to a small jug. Remove the panna cotta from the fridge. Tilting them the opposite direction as to the panna cotta. Very gently pour the wine jelly mixture until it is level with the panna cotta.
- Put it back in the fridge and allow for it to set. Give or take about 5 hours.
- Once set garnish with red berries and serve!