Recipes|Featured Main
Prosecco Panna Cotta
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT15M5 Minutes
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Yield:6 Servings
Ingredients
- ½ cup Prosecco
- 1 pack unflavored gelatin
- 1 cup milk
- 2 cups heavy cream
- ½ cup sugar
- 1 teaspoon pure vanilla extract (or 1 vanilla bean scraped)
- Zest of 1 orange
- Pinch of salt
- Garnish:
- 4 tangerines or mandarins, segmented
- ¼ cup pomegranate arils
- ¼ cup Prosecco
- 1 tablespoon sugar
- Almond cookies, optional
- Fresh mint, optional
- 118.29ml Prosecco
- 1 pack unflavored gelatin
- 236.59ml milk
- 473.18ml heavy cream
- 118.29ml sugar
- 4.26g pure vanilla extract (or 1 vanilla bean scraped)
- Zest of 1 orange
- Pinch of salt
- Garnish:
- 4 tangerines or mandarins, segmented
- 59.15ml pomegranate arils
- 59.15ml Prosecco
- 12.78g sugar
- Almond cookies, optional
- Fresh mint, optional
Raise a glass to dessert with this elegant Prosecco panna cotta! Light, silky, and delicately bubbly. Garnished with bright tangerine and jewel-like pomegranate, it captures a festive sparkle in every spoonful.
Preparation
STEP 1
In a small bowl or measuring cup add the gelatin pack to the prosecco and give it a good mix. Set aside.
STEP 2
In a saucepan over medium heat add milk, cream, sugar, vanilla, orange zest and salt. Mix and heat until mixture is lightly bubbling around the edges and sugar is dissolved.
STEP 3
Add prosecco and gelatin to the pot. Mix again until incorporated and dissolved.
STEP 4
Divide creamy mixture into 6 small glasses or bowls. Refrigerate for at least 12 hours or until set.
STEP 5
When ready to serve, toss tangerine segments with prosecco and sugar. Let sit for 5 minutes. Add pomegranate. Divide fruit on top of each panna cotta. Add an almond cookie and sprig of mint if you choose and serve!