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Campbells Wines
4603 Murray Valley Highway, PO Box 44, Rutherglen, Victoria 3685, AUSTRALIA

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Moscato Panna Cotta with Pistachios & Berry Coulis

Best paired with Moscato 2017.

As featured in our Spring 2017 Cellar Club Newsletter, 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.