With fruity notes and a summery vibe, the added fizzy sweetness of Queen Adelaide Moscato makes this Panna Cotta truly to die for. It is the perfect addition to this show stopping, yet deceptively easy dessert.
Serve year round with a chilled glass of Queen Adelaide Moscato and enjoy an endless summer!
150ml Queen Adelaide Moscato
½ cup Caster Sugar
1 Lemon – Zested, juice reserved
2 tsp Powdered Gelatine
150ml Full Cream Milk
300ml Thickened Cream
Canola Oil spray ***
Fresh Tropical/Seasonal Fruit to serve
1 cup Mango flesh ***
½ cup Queen Adelaide Moscato
In a small saucepan, combine the Queen Adelaide Moscato, Caster Sugar and Lemon Zest. Gently heat over a low heat until just below a simmer.
Place the powdered gelatine into a small bowl and gently pour over 3tbs of the hot moscato syrup. Stir well and leave to sit for 5 minutes. Once the gelatine has bloomed *** add it back into the pan with the syrup. Stir very well to combine.
In a large jug combine the milk and cream. Pour in the now cooled moscato/gelatine syrup. Whisk to remove any lumps and then pour through a very fine sieve into a clean jug.
Lightly spray the bases of 6 x 125ml ramekins or dariole moulds with canola oil. Equally pour the sieved cream into each mould. Place into the fridge and leave to set for at least 4 hours or overnight.
To make the Mango Sauce – Place all the sauce ingredients and the reserved lemon juice into a blender or food processor and blend until smooth.
To unmould the panna cotta – Using your finger, gently pull the panna cotta away from the sides of the mould. Quickly turn the mould over onto your serving dish and the panna cotta should slip gently out. Serve the Panna Cotta with Mango sauce and fresh tropical or seasonal fruit.
*** It is very important to oil the moulds as the panna cotta won’t release easily without it. Always use a canola or other neutral oil so it does not affect the end taste.
*** If using frozen mango, thaw overnight in the fridge.
*** It is incredibly important to bloom your powdered gelatine before adding it to the syrup. It allows the gelatine to soften and combine easily.