Prosecco Panna Cotta
Panna cotta originates from the Piedmont region of Italy, and over the years, numerous flavored variations have emerged. Prosecco panna cotta is a truly special and elegant version, combining a creamy texture with the bubbly freshness of Italian Prosecco. Imagine the silky panna cotta melting in your mouth after a bite, while the sparkling character and subtly fruity aroma of the Prosecco create perfect harmony. The secret to perfect panna cotta is high-quality heavy cream and preparation at the correct temperature. Try this variation garnished with fresh berries or a splash of Prosecco sauce for an even more special treat!
Ingredients for this recipe
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Preparation Steps
1
Soak the gelatin sheets in cold water and let them stand for 5 minutes, until softened.
2
In a saucepan, combine the heavy cream, milk, sugar, and the scraped seeds from the vanilla bean. Heat over low heat until the sugar is completely dissolved, but do not boil.
3
Squeeze the excess water from the softened gelatin sheets, then add them to the warm cream mixture and stir until completely dissolved.
4
Let it cool slightly, then gently stir in the prosecco to preserve its bubbles.
5
Strain the mixture through a fine-mesh sieve to remove any vanilla bean particles, then pour it into small molds or glasses.
6
Let it cool to room temperature, then refrigerate for at least 4 hours, or until completely set.
7
Before serving, garnish with fresh berries and, if desired, a splash of prosecco or fruit coulis for extra flavor.
