Panna Cotta with Moscato Wine Jelly

Panna Cotta Ingredients: 225 ml Cream

30 ml Castor sugar

5 ml vanilla

4 ml powder gelatine

Method:

1. Bring cream and sugar to the boil. Simmer gently for about 3 minutes.

2. Sponge gelatine in 10 ml of cold water.

3. Take cream off the heat and stir gelatine until dissolved.

4. Pour half way into glass moulds. Let set in fridge


Moscato Wine Jelly

Ingredients:

500 ml BoPlaas Moscato Frizzante wine

50 g Castor sugar

4 Leaves gelatine

Method:

1. Bring wine and sugar to a gentle boil until sugar has dissolved.

2. Soak gelatine leaves in cold water.

3. Dissolve gelatine leaves in wine mixture and let cool down to room temperature

4. Gently pour jelly over panna cotta and let set in fridge.

Garnish

2 Nectarines, chopped

100 ml BoPlaas Moscato Frizzante


1. Gently simmer nectarines and wine until soft and thick.

2. Let cool and spoon on top of set Jelly.