HONEY PANNA COTTA WITH DRAGONFLY MERLOT SAUCE
The perfect dessert for Valentine’s Day? it should be light, romantic, intens
e,
creamy with a rollercoaster of flavours that explode in the mouth… and this Honey Panna Cotta with Dragonfly Merlot sauce is exactly what we need! At first the palate is pampered by the silkness of the panna cotta and its sweet honey flavour, then comes the intense flavour of Dragonfly Merlot sauce that lights on the senses and you can’t stop craving it..
It is also very easy to make, also ahead, so no stress at all but a lot of pleasure.
HONEY PANNA COTTA WITH DRAGONFLY MERLOT ANNAFRANCESCA SAUCE
x 6
- 250ml fresh cream
- 150gr milk (or 200ml fresh cream + 200gr milk)
- 50 gr honey
- 8 gr gelatin sheets
- 50 gr Dragonfly Merlot Annafrancesca
- 40 gr sugar
Soak the gelatin in cold water; in the meanwhile heat milk, cream and honey and when very hot add the gelatin and stir very well. Pour the mixture into the panna cotta molds. Let rest in the refrigerator for at least 4-6 hours.
To take the panna cotta off the molds, gently heat the bottom with hot water; if you are using silicon molds, you can freeze them to take the panna cotta off very easly. The panna cotta will turn at the right temperature in about one hour.
For the sauce: boil 50 gr of Dragonfly Merlot with 40gr of sugar until a dense syrup; let it cool a bit then pour it on the panna cotta just before serving it. If the sauce thick too much once cool, reheat a bit.