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…
|2 tbsp||cold water|
|1 3/4 tsp||unflavoured powdered gelatin|
|2 cups||18% cream|
|pinch of salt|
|1 cup||dried mixed local fruit, chopped|
|1 cup||Grand Pré Vidal Icewine|
Preparation time: 3 hours, 15 minutes
- 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.
- 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
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.