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Pannacotta terrine with strawberries in red wine syrup
Pannacotta terrine with strawberries in red wine syrup
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Prep Time:
390 minutes
Cook Time:
35 minutes
Total Time:
425 minutes
Gourmet red wine strawberry panna cotta dessert.
Ingredients:
  • 600ml thickened cream
  • 220.00g caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 4 gold-strength gelatine leaves (see note)
  • 500g mascarpone cheese
  • 500ml red wine
  • 5.30 gm lemon juice
  • 2 tsp dried pink peppercorns (see note), lightly crushed, plus extra to serve
  • 500g strawberry
Instructions:
  • Grease a 1-litre terrine or eight 150ml dariole moulds with a light touch. Line them with plastic wrap.
  • Combine thickened cream, sugar, vanilla pod, and seeds in a saucepan. Gently stir over low heat until the sugar dissolves. Remove from heat and let it infuse for 5 minutes.
  • Soak gelatine in cold water for 5 minutes to soften, then squeeze out excess water. Stir into warm cream until dissolved. Cool, then gently mix in mascarpone until smooth. Strain the mixture, discard the vanilla pod, and pour into terrine or moulds. Chill covered for at least 8 hours or overnight to set.
  • In a saucepan, combine red wine, lemon juice, peppercorns, and sugar. Stir over medium heat until the sugar dissolves. Increase heat to high, bring to a boil, then simmer for 10 minutes until slightly reduced. Let it cool completely, then mix with the strawberries and let it sit for up to 1 hour to macerate, ensuring not to exceed this time to prevent discoloration.
  • To present, gently dip the terrine mould in warm water or wipe the outside with a hot, damp tea towel. Invert onto a plate. If using a large terrine, slice the pannacotta into 8 pieces, distribute among plates, and garnish with berries, syrup, and extra peppercorns.

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