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Raspberry Ripple Panna Cotta & Pelee Island Lola Blush Sparkling

Each month, we'll post some of our favourite pairings featuring seasonal recipes served with wine, beer, spirits or coolers.

Panna cotta is a favoured for its luscious, silky texture. Cut through its creaminess with this effervescent and lightly sweet wine. It is the perfect ending to a complex meal or a beautiful treat after a summer barbecue. Using gelatin is easy as long as you remember to stir it occasionally while it sets. Don’t add too much raspberry purée when making the ripple. It will impede the setting. If you worry about turning them out, then serve in ramekins; they’ll end up equally as good.

Eating before and while you drink is a great way to enjoy alcohol responsibly. So plan ahead with some drink and recipe pairings to keep you and your guests satiated.

Ingredients

1 cup (250 mL) raspberries
2 cups (500 mL) buttermilk
2 tsp (10 mL) gelatin
1 cup (250 mL) whipping cream
⅓ cup (80 mL) sugar
2 tsp (10 mL) grated lime zest

GARNISH

8 raspberries

Directions

  1. Purée raspberries with a hand blender or blender. Push through a sieve to remove the seeds. This should yield about 6 tbsp (90 mL). Set aside.
  2. Add ¼ cup (60 mL) buttermilk to a small pot. Sprinkle over gelatin. Dissolve slowly over low heat, stirring occasionally. Reserve. If gelatin becomes solid, reheat to liquefy.
  3. Combine remaining buttermilk, whipping cream, sugar and lime zest in another pot. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat, stir in gelatin mixture. Transfer to a bowl and cool, stirring occasionally until room temperature, about 1 hour. Refrigerate for another hour, stirring occasionally, until mixture is cold and thick, the texture of whipped cream, but has not set.
  4. Oil four 1-cup (250-mL) ramekins and divide custard evenly between them. Add 1 tsp (5 mL) of raspberry purée to each ramekin and swirl through the cream mixture with a knife. Chill until set, about 4 hours. Turn out onto individual serving dishes (if desired) and drizzle with remaining raspberry purée.
  5. Garnish each dessert with two raspberries.
 
Makes 4
 
 
 

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