Perfect Pannacotta
Sue Heward of Singing Magpie Produce…sent us this recipe.
I have followed cookbook author and nutritionist Melanie Lionello for sometime on instagram (@frommylittlekitchen). I love her down to earth passion for food, Italy and her Nonna, and most recently her fantastic reviews on Panettone. I was totally thrilled when Melanie tried some of our sticky quince figs and syrup and even went so far as to write a recipe for us.
Melanie's Rosé Pannacotta with Sticky Quince Syrup and Figs
Ingredients
3 gelatine leaves, soaked in cold water prepared per packet instructions
500ml thickened cream
1/4 cup caster sugar
1 tsp vanilla bean paste or extract
3/4 cup rosé wine
Sticky quince figs
Sticky quince syrup
Method
Begin by soaking 3 gelatine leaves in cold water, following the packet instructions.
In a saucepan, combine 500ml of thickened cream and 1/4 cup of caster sugar. Heat the mixture over low heat, stirring until the sugar dissolves.
Add 1 tsp of vanilla bean paste or extract to the cream mixture, continuing to stir.
Remove the gelatine leaves from the water, squeezing out excess water, and add them to the warm cream mixture. Stir until the gelatine completely dissolves.
Pour in 3/4 cup of rosé wine, stirring well to combine.
Divide mixture among your desired serving glasses.
Let it chill in the fridge for at least 4 hours or until set.
Once set, serve the panna cotta chilled, with a sticky quince fig and sticky quince syrup on top.
You can also view Melanie's instagram reel of making the panna cotta here.
This recipe is by Melanie Lionello - @frommylittlekitchen
Photography: First photo is by Melanie Lionello, second photo is by Sally Frawley.