Best paired with Moscato.

This Moscato Panna Cotta is perfect for Spring entertaining.

INGREIDENTS:

Panna Cotta

• 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

Coulis

• ½ cup mixed berries
• 2 tablespoons water

Garnish

• ¼ cup crushed pistachios
• Edible flowers

METHOD:

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.