Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Panna Cotta with Strawberry-Vin Santo Sauce
Panna Cotta with Strawberry-Vin Santo Sauce
(Panna Cotta con Salsa di Fragole e Vin Santo)
 
 
Ingredients:

1/4 cup cold water
4 teaspoons unflavored gelatin
4 cups whipping cream
1 cup sugar
1 tablespoon orange blossom honey
1/4 teaspoon vanilla extract
1 tablespoon Vin Santo,* Muscat wine or cream Sherry

2 cups pine nuts (about 9 ounces)
Additional pine nuts

For the Strawberry Vin Santo Sauce:
1 lb fresh strawberries, hulled, quartered (about 4 cups)
1/3 cup sugar
2 tablespoons Vin Santo,* Muscat wine or cream Sherry
1/4 teaspoon vanilla extract
1/4 teaspoon (packed) grated lemon peel 

Directions:

Prepare the Panna Cotta:
Pour 1/4 cup water into metal bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.

Set bowl in saucepan of simmering water. Stir just until gelatin dissolves, about 1 minute.

Combine cream, sugar, honey and vanilla in heavy large saucepan.
 
Bring to boil, stirring until sugar dissolves. Remove from heat.

Add gelatin mixture and Vin Santo; whisk until well blended.

Divide 2 cups pine nuts among ten 3/4-cup custard cups.

Divide cream mixture among cups. Chill overnight.

Set cups in small bowl of warm water to loosen panna cotta, about 20 seconds each.

Run small knife between panna cotta and custard cups.
 
Invert panna cotta onto plates.

Spoon sauce over. Sprinkle with additional pine nuts; serve. Makes 10 servings.

Prepare the Strawberry Vin Santo Sauce:
Puree 1 lb strawberries in processor.

Transfer puree to heavy large saucepan.

Mix in sugar, Vin Santo, vanilla extract and grated lemon peel.

Simmer over medium-low heat until sauce is reduced to 2 cups, stirring often, about 15 minutes. Cool. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)

Note: *Vin Santo is an Italian dessert wine sold at some liquor stores and some specialty foods stores.

That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy