Neapolitan Panna Cotta (requires at least 24 hours to prepare)

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves Yields 8

Ingredients:

Strawberry Panna Cotta:  
1 cup homemade strawberry preserves (or your favorite brand) 
1- 3/4 cups low-fat buttermilk 
3 teaspoons unflavored gelatin 
1/4 cup whole milk 
1/4 cup heavy cream

Buttermilk Panna Cotta: 
2 ¼ cups low fat buttermilk 
2 teaspoons vanilla extract 
3 teaspoons unflavored gelatin 
¼ cup whole milk 
¼ cup heavy cream
 
Honey-Rosemary Panna Cotta: 
2 cups heavy cream 
1 cup honey 
3 teaspoons unflavored gelatin 
¼ cup whole milk 
½  cup heavy cream 
2 sprigs rosemary

Method:

Strawberry Panna Cotta:  
Blend strawberry preserves and buttermilk in a blender until very smooth; pour into a medium bowl. In a small bowl, sprinkle gelatin over whole milk; let stand 1 minute to soften. Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved. Whisk cream mixture into strawberry puree and pour into 8 individual molds. Chill molds, covered, until firm, at least 8 hours.

Buttermilk Panna Cotta: 
Combine buttermilk with vanilla extract in a medium bowl. In a small bowl, sprinkle gelatin over whole milk; let stand 1 minute to soften. Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved. Whisk cream mixture into buttermilk and pour over the set Strawberry Panna Cotta. Chill molds, covered, until firm, at least 8 hours.

Honey-Rosemary Panna Cotta: 
Whisk together 2 cups cream with honey in a medium bowl. In a small bowl, sprinkle gelatin over whole milk; let stand 1 minute to soften. Bring cream to a boil in a small saucepan, add rosemary and reduce heat to simmer for 5 minutes. Remove from heat and add gelatin mixture, stirring until dissolved. Remove rosemary and whisk into honey mixture. Pour over set Strawberry and Buttermilk Panna Cotta. Chill molds, covered, until firm, at least 8 hours.    

To unmold, dip molds in a small bowl of hot water for 2 or 3 seconds, then invert panna cottas onto dessert plates and remove molds. Let stand at room temperature 20 minutes to soften slightly. Garnish with seasonal fresh berries and serve.

 

Suggested Pairing: