Mediterranean sweet wines and a panna cotta recipe
The best sweet wines (red and white) of the Mediterranean, their types,how to enjoy them and their food pairings. Plus a no-gelatin panna cotta recipe made with sweet wine.
Servings 6
Calories 467kcal
Ingredients
- For the cream:
- 2 ½ cups (580 grams) heavy cream (full fat, 35%)
- ½ cup (100 grams) sugar
- 1 tablespoon (15 grams) honey
- ½ cup (118 grams) sweet white wine
- 2 ½ tablespoons (35 grams) lemon juice
- ½ teaspoon (2.5 grams) vanilla
- A pinch of salt
- For the crispy oat cookie:
- 1 tablespoon sugar
- 1 teaspoon melted butter
- 2 tablespoons maple syrup
- 5 tablespoons rolled oats
- A pinch of cinnamon
- Fresh fruits or jam or both for serving
Instructions
- Make the cream: Transfer the cream, the salt, the honey and the sugar to a pot and heat over medium heat stirring until the sugar has dissolved.Remove from the heat and stir in the wine, lemon juice and vanilla. Taste the cream, and if you feel you want it sweeter, add another tablespoon of sugar, and stir until dissolved.
- Allow to cool for 10 minutes, pour into 6 serving glasses and refrigerate overnight or at least 6 hours.
- Make the oat cookie: Preheat your oven to 350°F (175°C), line a pan with foil and brush it with some oil.Transfer the maple syrup, the sugar and the butter to a bowl and mix well. Add the oats and the cinnamon and mix until homogenized.
- Bake: Transfer the mixture to the prepared pan and spread it evenly with a spatula to a thin layer. Bake for 15 to 20 minutes or until brown at the edges.Let it cool completely, break into pieces and store in an airtight container.
- Just before serving add some jam and fresh fruit in each glass and top with one or two pieces of oat cookie.
Notes
For this recipe you can use any sweet dessert wine you like, preferably one made of white grapes. I haven’t tested the recipe with a sparkling sweet wine so I don’t know if it will work.
Recipe inspired by Anna Olson's Icewine Crème Brulée
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