Sauternes pannacotta

Sauternes pannacotta

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
3 mins
Photographer
Steve Brown

Instead of sauternes, you can substitute any flavoured liqueur of your choice.

Ingredients

Quantity Ingredient
10g gelatine sheets
80ml milk
100g sugar
25g liquid glucose
100ml sauternes or sweet white wine
160ml cream

Method

  1. Lightly oil 4 x 120 ml dariole moulds. Soak the gelatine in a large bowl of cold water for 5–10 minutes to soften. Drain and squeeze out as much excess water as you can.
  2. Put the milk, sugar and glucose in a saucepan and heat gently over a moderate heat until dissolved. Add the softened gelatine and stir until it dissolves. Remove the pan from the heat and cool to room temperature. Stir in the wine and the cream.
  3. Strain through a fine sieve and pour into your prepared moulds. Allow to cool to room temperature then refrigerate until set. Serve with your choice of accompaniment.

Note

  • Serve with caramel syrup and orange slices macerated in hot caramel.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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