Vanilla Panna Cotta with Mixed-Berry Compote
The recipe Vanilla Panna Cotta with Mixed-Berry Compote is ready in about 45 minutes and is definitely an amazing gluten free option for lovers of Mediterranean food. This recipe serves 8. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 480 calories, 3g of protein, and 34g of fat. It works well as a dessert. Head to the store and pick up baskets berries, gelatin, water, and a few other things to make it today.
Pour 1/4 cup cold water into small custard cup.
Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water in small skillet to boil.
Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes.
Combine cream and 2/3 cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves.
Mix in vanilla and gelatin. Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.
Combine berries and remaining 1/3 cup sugar in medium bowl. Crush berries slightly with back of spoon.
Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.
Spoon compote over puddings.
Recommended wine: Chianti, Trebbiano, Verdicchio
Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.
Santa Margherita Chianti Classico RiservaAn authentic Italian Chianti made from grapes grown in the heart of Tuscany’s Chianti Classico region. An exquisite expression of the Sangiovese grape, with substantial acidity from the low pH of the soil in this region.The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint. The tannic, oak-aged flavors are bright and round, with a dry, warm, earthy finish.Best enjoyed with very flavorful dishes, such as tomato-based sauces, mushroom ravioli, beef or pork roasts, and game meats from venison to pheasant. It is also excellent with mature cheeses.Blend: 85% Sangiovese, 15% Merlot and Cabernet Sauvignon