Strawberry Prosecco Panna Cotta
2 saucepans, muffin tin, blender, fine sieve, bowl
- ¼ tbsp gelatin powder
Dissolve the gelatin in 1 tbsp. of cold water and set aside.
- 142⅞ ml double cream
- 21⅜ g caster sugar
- 71⅜ ml milk
In a saucepan over low to medium heat, simmer the double cream, milk, and caster sugar. Keep stirring to dissolve the sugar and then add vanilla essence.
- ⅝ tsp vanilla extract
Add the vanilla essence and continue mixing to dissolve the sugar.
Add the dissolved gelatin and continue stirring, until the gelatin has dissolved and is combined into the cream mixture.
Bring to a simmer and then remove from the heat and set aside to cool for a few minutes.
- muffin tin
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.
Chill in the fridge for up to 2 hours or until it is set (you can let the cream set overnight).
- 171⅜ g strawberries
- 28⅝ g caster sugar
To make the berry coulis: add the strawberries and caster sugar to a saucepan and let it simmer over low heat.
- 2¼ tbsp Prosecco
Gradually add tablespoons of the Prosecco and continue stirring to ensure that the sugar is dissolved.
Give it a little taste and add more Prosecco to cater to your taste.
Bring to a simmer and remove from the heat and let it cool for a few minutes.
Pour the strawberry coulis into a smoothie maker and blend.
- fine sieve
Using a strainer, pour the Strawberry Prosecco coulis into a bowl or pyrex jug.
Take the dessert cups out of the fridge; the cream mixture should be set after 2 to 24 hrs later.
Straighten the dessert cups and pour the strawberry coulis onto the dessert cups.
Keep the dessert chilled in the fridge until it is served.