#MyBacksbergRecipe Vanilla and Rosé Panna Cotta with Cranberry Compote

Okay, so let me catch you up on what happened so far:  https://socialsavage.co.za/2017/11/28/kitchen-at-the-end-of-the-universe-mybacksbergrecipe/ 

We had some cranberries left, so I just had to make it my personal mission to make sure that we have something sweet to dig into as well 🙂  Because excess is underrated.

You’ve got the background story, so I will just run through the recipe with you.

At first I did feel a little intimated.  Working with gelatin always makes me a bit nervous!  But I don’t scare easily!

So here goes:

  • 3 tablespoons Backsberg Pinotage Rosé, place in a VERY small bowl, and sprinkle in 2 1/4 teaspoons powdered gelatin.  Leave to stand for about 5 minutes, until gelatin has softened.
  • Bring 1 cup cream, 1/3 cup white sugar and 1 tsp vanilla essence to simmer in a medium saucepan, over medium heat.  Be careful not to overheat.
  • Remove from heat and gently stir in gelatin until melted
  • In a medium bowl, whisk 2 cups of plain yogurt until fluffy.
  • Whisk the vanilla/sugar/cream mixture gradually into the yogurt
  • Pour mixture into 6 ramekins and place into fridge to set (about 4 hours, or you can leave it overnight)
  • Before serving, combine 1 cup of Backsberg Pinotage Rosé with 1 cup of cranberries (fresh or rehydrated), plus 4 tablespoons of sugar in a small saucepan.  Over medium heat, cook until berries is mushy and liquid is reduced. Let cool.
  • Loosen panna cotta by running a clean butter knife around the inside of each ramekin. Set a plate on top of each ramekin and invert the panna cotta onto the plate.  Spoon cranberry compote on top and serve immediately.

And voila!  Served with the last of the Backsberg Pinotage Rosé!  A great ending to a meal!



One comment

  1. Pingback: Coconut Panna Cotta with Malibu Rum Liqueur - Whisky of the Week

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