Orange panna cotta with raspberry coulis

This Italian dessert looks great on a festive menu. Along with sparkling wine with higher residual sugar, it’s a great way to end a great multi-course gourmet lunch.

Ingredients:

4 pieces of orange 6 pcs of gelatin 1 l 33% 200 ml red wine with fruit flavour (Frankovka or St. Lawrence) 300 g of fresh (frozen) raspberries 150 g granulated sugar water mint seeds appropriate silicone molds

Procedure:

1. Dissolve the sliced gelatine in 100 ml of cold water
2. Mix the orange juice with 100 g of sugar and reduce to a syrup
3. Boil the cream, let it cool for 15 minutes, add the orange syrup, grated peel of one orange, gelatine and the remaining sugar (50 g), mix, pour into silicone moulds and let it harden in the refrigerator for 24 hours
4. Boil the raspberries, sugar and red wine to 300 ml volume, then blend and strain through a fine sieve
5. Serve the dessert topped or drizzled with raspberry coulis, garnished with sprigs of mint.

Recommendation:

Tip from sommelier David Kral:A simple and delicious dessert needs a sparkling wine with a higher residual sugar – i.e. sparkling wine at least in the demi sec (semi-dry) category. In this case, the choice fell on Bohemia Sekt Prestige demi sec, a traditional method sparkling wine included in the 2012 National Wine Salon.

Note:

Source: www.bohemiasekt.cz