Best paired with Moscato 2017.
As featured in our Spring 2017 Cellar Club Newsletter, this Moscato Panna Cotta is perfect for Spring entertaining.
- 1½ packets gelatin
- 3 tablespoons water
- 1 teaspoon vanilla extract
- ¼ cup Campbells Moscato
- 1 cup whole milk
- 1½ cups heavy cream
- ½ cup sugar
- ½ cup mixed berries
- 2 tablespoons water
- ¼ cup crushed pistachios
- Edible flowers
Step 1: In a small bowl, whisk together the gelatin, water, vanilla extract and Moscato. Let the mixture rest while you prepare the remaining ingredients.
Step 2: Place a medium saucepan on medium heat and combine the milk, heavy cream and sugar. Bring to the boil and then reduce to a low simmer. Cook this mixture until the sugar dissolves, stirring constantly for about three minutes.
Step 3: Remove from heat and whisk the gelatin mixture into the warm milk until completely dissolved.
Step 4: To make the berry coulis, simply cook berries and water over medium heat until they turn soft and release their juices. Drain the juices into a serving jug.
Step 5: Pour into four ramekins or mini moulds. Chill overnight until set. Top with crushed pistachios and fresh edible flowers.