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Sangria Panna Cotta

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Sangria Panna Cotta

Sangria Panna Cotta

The recipe Sangri It works well as a rather inexpensive dessert. Head to the store and pick up milk, sugar, granny smith apple, and a few other things to make it today.

Instructions

1
Remove a wide, 2-inch-long strip of zest from 1 orange with a paring knife. Finely grate the zest of the other orange and set aside. Peel and segment both oranges, cover and refrigerate.
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OrangeOrange
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KnifeKnife
2
Combine the wine, 5 tablespoons sugar, the honey, cinnamon stick and orange zest strip in a small saucepan. Simmer over medium-low heat until reduced to 1 1/2 cups, about 40 minutes. Discard the cinnamon and zest and cool the wine reduction completely. Set aside 1/2 cup for serving.
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CinnamonCinnamon
Orange ZestOrange Zest
ReductionReduction
HoneyHoney
SugarSugar
WineWine
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Sauce PanSauce Pan
3
Combine the milk with the remaining 2 tablespoons sugar in a medium saucepan.
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SugarSugar
MilkMilk
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4
Sprinkle in the gelatin and let stand, undisturbed,
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GelatinGelatin
5
until the gelatin softens, about 4 minutes. Cook over medium heat, stirring occasionally, until the gelatin and sugar are just dissolved (do not boil); let cool.
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GelatinGelatin
SugarSugar
6
Whisk in 1 cup of the wine reduction, the grated orange zest and yogurt until smooth.
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Orange ZestOrange Zest
ReductionReduction
YogurtYogurt
WineWine
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7
Pour into six 6-ounce ramekins or jars, cover and refrigerate until set, at least 3 hours or overnight.
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RamekinRamekin
8
Just before serving, core and finely dice the apple, then toss with the reserved orange segments. Dip the bottom of each ramekin in warm water to loosen. Invert each panna cotta onto a plate, drizzle with the reserved wine reduction and top with the fruit.
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Orange SlicesOrange Slices
DipDip
AppleApple
FruitFruit
WaterWater
WineWine
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RamekinRamekin
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Photograph by Ngoc Minh Ngo
DifficultyExpert
Ready In3 hrs, 55 m.
Servings6
Health Score5
Gluten Free
CuisinesMediterraneanItalianEuropean
DietsGluten Free
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