Panna Cotta is an Italian dessert based on cream and vanilla. The dessert is easy to prepare and can be made 1-2 days in advance. Match it up with this really flavorful, sweet and slightly acidic homemade red wine prune sauce and serve when you have guests or when you want to treat yourself.
Time: 20 minutes + waiting
1 cup (2 1/2 dl) cream
1 cup (2 1/2 dl) full fat milk
3 tablespoons tagatose
1 vanilla pod, only seeds
4 sheets of gelatin
In a small bowl, soak the gelatin in water and let stand until softened, about 5 minutes. Cook the cream, tagatose and vanilla seeds over very low heat just until under the boiling point. Squeeze out water from the gelatin and add to the pot, stir until it is dissolved. Remove from heat and let it cool for ten minutes. Mix in the cold milk, and pour the Panna Cotta into 4-5 portion sized glasses, or 12-14 tiny glasses and refrigerate until set, about 4 hours.
Red wine prune sauce:
½ bottle of red wine, try to find a fruity, oak free wine.
3,5 oz. (100 g) prunes
1-2 tablespoon tagatose
1 vanilla pod, without the seeds (seeds used in the Panna Cotta)
1 stick of cinnamon
Combine all the ingredients in a pot and bring to a simmer. Let it simmer until the prunes are soft and the sauce is compote-like.