PANNA COTTA WITH MUSCAT WINE AND ACACIA HONEY

Panna Cotta With Moscato and Acacia Honey

There are times when I know exactly what to make when we have guests or are celebrating something and times when I don’t have the faintest idea, usually those are the times when I want dishes that are quick and easy to make and if you are like me, this is the ideal dessert for those times. Panna cotta is fast and easy to make and almost every flavour is good for it. Here I used a muscat or Moscato dessert wine for the panna cotta and acacia honey for sauce, it is a wonderful combination and if you havn’t decided what to make for New Year’s Eve, I strongly recommend it!

Panna Cotta With Moscato and Acacia Honey

PANNA COTTA WITH MUSCAT WINE AND ACACIA HONEY
4 servings

300 ml/ 1,25 cup fresh cream
3 tblsp sugar
100 ml/0,42 cup muscat dessert wine
15 g/0,5 oz gelatin
100 ml/0,42 cup cup milk
Acacia honey if you can find it, if not a light, liquid honey will do

– Prepare the gelatine the way that is prescribed on the package (leaves soak in water, powder is mixed with the right amount of water).
– Put cream, sugar and wine in a small pan and bring to the boil.

– Add the gelatin and mix well. Add the milk and stir well.
– Pour into the cups, glasses or ramekins you are using and put these in the fridge for about 4 hours.
– Serve with acacia honey.

Panna Cotta With Moscato and Acacia Honey

AddThis Social Bookmark Button

L