Ingredients
- Red Wine Syrup
- 150ml Pinot Noir
- 150g Castor Sugar
- Panna Cotta
- 250ml Pouring Cream
- 100g Castor Sugar
- 1 Vanilla Bean, Split & Seed Scraped Out
- 3 Gold Strength Gelatine Leaves
- 500g Meredith Dairy Mediterranean Natural Sheep Milk Yoghurt
- Seasonal Fruit To Serve
Preparation
- Step 1 Soak the gelatine leaves in a bowl of cold water for 5 min.
- Step 2 Put cream, sugar, vanilla bean and seeds into a saucepan. Cook over low heat until sugar dissolves. Do not boil.
- Step 3 Remove from heat, and take out vanilla bean, squeeze excess water from the gelatine, and stir into the cream to dissolve.
- Step 4 Whisk the yoghurt into the cream mixture, strain through a sieve, then pour into 6 x 125ml moulds. Place in the fridge overnight to set.
- Step 5 For the syrup, combine wine with sugar in a saucepan, bring to a simmer, stirring to dissolve sugar, then set aside to cool.
- Step 6 Dip moulds in hot water; invert onto serving plates, place fruit around panna cottas, and drizzle with red wine syrup.
Products Used
-
Natural Sheep Milk YOGHURT | Traditional Greek