Vanilla pannacotta with sauternes jelly
Picture: Robert Duncan

Makes about 4 depending on size of moulds or glasses

Jelly

375ml dessert wine - must be sweet

2 tbsp caster sugar

4 gelatine leaves (gold leaf)

almond oil

Panacotta

1 cup milk

1 cup pouring cream

2 tbsp caster sugar

1 tsp pure vanilla essence

4 gelatine leaves

100g good-quality dark chocolate, grated

To make the jelly, place the wine and sugar in a saucepan. Stir to dissolve sugar over low heat. Soak the gelatine leaves in cold water for a few minutes. Once soft, squeeze out excess moisture and add to saucepan. Stir to dissolve. Pour jelly mixture into four glasses or moulds, greased with almond oil, and it should come up to about a third. There may be some left over. Refrigerate for a few hours or overnight to set. To make the pannacotta, combine the milk, cream, sugar and vanilla essence in a saucepan over low heat. Stir to dissolve sugar. Soak the gelatine leaves in cold water. Once soft squeeze out excess moisture and add to milk mixture. Stir to dissolve. Pour pannacotta mixture over the jelly in glasses. Refrigerate for a few hours or overnight to set. Either leave in glasses or turn out on to plates. Scatter over grated chocolate.

The West Australian

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