Panna Cotta with Icewine Marinated Dried Fruit

Two words: Treat yourself! This scrumptious dessert from our 2019 Taste of Nova Scotia Culinary Guide will become your go-to dessert for dinner parties. With notes of vanilla, fruit and icewine, one bite of this will have you dreaming of an afternoon on the pergola at Le Caveau Restaurant/Grand Pré Wines…

Ingredients

2 tbsp	cold water
1 3/4 tsp	unflavoured powdered gelatin
2 cups	18% cream
4 tbsp	sugar
	pinch of salt
2	vanilla beans
1 cup	dried mixed local fruit, chopped
1 cup	Grand Pré Vidal Icewine

Directions

Preparation time: 3 hours, 15 minutes

Serves: 6

Fruit Compote

Place 1 cup of chopped dried mixed fruit in a bowl with 1 cup of your favourite local icewine, cover and allow to sit at room temperature for at least 3 hours.

Custards

Place water in a small bowl. Sprinkle gelatin over the water and set aside until softened, about 5 minutes.
Place cream, milk, 3 tablespoons of the sugar, and salt in a saucepan.
With a small knife, cut halfway through the vanilla bean lengthwise. Open vanilla bean and scrape the seeds into the pot. Add the beans to vanilla mixture.
Bring saucepan to a boil over high heat, then reduce to medium heat and boil for 1 minute, stirring constantly.
Remove pan from the heat and whisk in remaining sugar and gelatin mixture until dissolved.
Strain cream through a fine-mesh strainer, discard vanilla beans.
Chill in the refrigerator or over an ice bath until cool and slightly thicker than heavy cream, but not set. Pour into 6 5-oz ramekins. Refrigerate for 3 hours.
After the custard is set, cut around the ramekin with a small knife and turn out onto a dessert plate.
Place one tablespoon of fruit compote on top of custard and drizzle leftover icewine around custard. Garnish with fresh mint and serve.

Local Source Guide:

Grand Pré Vidal Icewine: Grand Pré Wines, either at the winery or their online store

Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.

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Recipe provided by: Chef Jason Lynch, Le Caveau Restaurant at Grand Pré Winery

This recipe is featured in our 2019 Taste of Nova Scotia Culinary Guide.

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