Strawberry and Prosecco panna cotta

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Today I'd like to share a recipe for a dessert that will be a perfect finish to a Valentine's Day dinner! We'll prepare a romantic panna cotta, interlaced with jelly made out of strawberries and Prosecco.   

 

Panna cotta is pleasantly creamy, with nice and noticeable vanilla notes. Jelly layer is a delicious combination of fresh strawberries and a hint of Prosecco that rounds out the fruit flavour. A simple dessert that you just need to prepare for your Special Someone.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (4 servings)

Panna cotta

  • 2.5 gelatin leaves (5 g)
  • 200 ml whipping cream
  • 100 ml milk
  • 25 g sugar (~2 heaped tbsp)
  • 1 tsp vanilla extract

Strawberry and Prosecco layer

  • 3 gelatin leaves (6 g)
  • 200 g strawberries
  • 150 ml Prosecco
  • 20 g sugar (~2 tbsp)
 Also

  • 4 cookies
  • Mint leaves

Method

  1. Put 2.5 gelatin leaves into a bowl filled with cold water. Make sure that all leaves are submerged in water and set them aside to soak for 5 minutes.
  2. Pour 200 ml whipping cream and 100 ml milk into a medium pot. Add 25 g sugar and 1 tsp vanilla extract. Stir the contents of the pot until sugar dissolves and heat them up until cream starts to simmer. Once it happens take pot off heat and add pressed dry gelatin. Stir cream until gelatin dissolves. Set it aside to cool slightly. Ideally, pour it into a separate container and leave on the counter, for 10-15 minutes.
  3. Put 3 gelatin leaves into cold water. Set the bowl aside for 5 minutes.
  4. Blend 200 g strawberries with an immersion blender until smooth. Pass strawberry sauce through a fine sieve.
  5. Pour 100 ml dry Prosecco into a small pot and add 20 g sugar. Stir the contents of the pot until sugar dissolves and heat Prosecco up until it starts to simmer. Take pot off heat and, same as with the cream, add pressed dry gelatin leaves. Stir the contents of the pot until gelatin dissolves. Add remaining 50 ml Prosecco and blended strawberries into the pot, continuing to stir. Set strawberry jelly aside for 5 minutes to cool slightly.
  6. Optonally, pour a few tbsp of jelly into silicone heart-shaped moulds. Put the mould into a freezer. 
  7. Pour 3 tbsp cream into the bottom of each of 4 glasses, 220 ml in volume. Put the glasses into a freezer for 5 minutes to make cream set faster. Pour 3 tbsp strawberry jelly on top of each cream layer and return the glasses to the freezer, this time for 15 minutes. Repeat the steps until you run out of cream and jelly. You should get 3 layers of cream and 2 layers of jelly altogether. Once you pour the final cream layer, put desserts into a fridge for 30 minutes.
  8. Decorate panna cotta. Place 2 hearts on top of each dessert and scatter crushed cookies around them. Gently brush the hearts to remove crumbs and add small mint leaves.
  9. Enjoy!

Approximate nutritional value

1 serving

  • 363 kcal
  • Carbs: 28 g 
  • Fat: 23 g
  • Protein: 3 g
  • Fibre: 2 g

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