Panna Cotta With Strawberry-vin Santo Sauce

Total Time: 24 hrs 20 mins Preparation Time: 24 hrs Cook Time: 20 mins

Ingredients

• Servings: 10
• 1/4 cup cold water
• 4 teaspoons unflavored gelatin
• 4 cups whipping cream
• 1 cup sugar
• 1 tablespoon orange blossom honey
• 1/4 teaspoon vanilla extract
• 1 tablespoon vin santo or 1 tablespoon muscat wine or 1 tablespoon cream sherry
• 2 cups pine nuts (about 9 ounces)
• pine nuts
• 1 lb fresh strawberries, hulled, quartered (about 4 cups)
• 1/3 cup sugar
• 2 tablespoons vin santo or 2 tablespoons muscat wine or 2 tablespoons cream sherry
• 1/4 teaspoon vanilla extract
• 1/4 teaspoonlemon, rind , packed, grated

Recipe

• 1 pour 1/4 cup water into metal bowl; sprinkle gelatin over.
• 2 let stand until gelatin softens, about 10 minutes.
• 3 set bowl in saucepan of simmering water.
• 4 stir just until gelatin dissolves, about 1 minute.
• 5 combine cream, sugar, honey and vanilla in heavy large saucepan.
• 6 bring to boil, stirring until sugar dissolves.
• 7 remove from heat.
• 8 add gelatin mixture and vin santo; whisk until well blended.
• 9 divide 2 cups pine nuts among ten 3/4-cup custard cups.
• 10 divide cream mixture among cups.
• 11 chill overnight.
• 12 set cups in small bowl of warm water to loosen panna cotta, about 20 seconds each.
• 13 run small knife between panna cotta and custard cups.
• 14 invert panna cotta onto plates.
• 15 spoon sauce over.
• 16 sprinkle with additional pine nuts; serve.
• 17 --------strawberryvin santo sauce----------.
• 18 puree 1 pound strawberries in processor.
• 19 transfer puree to heavy large saucepan.
• 20 mix in sugar, vin santo, vanilla extract and grated lemon peel.
• 21 simmer over medium-low heat until sauce is reduced to 2 cups, stirring often, about 15 minutes.
• 22 cool.
• 23 (sauce can be prepared 2 days ahead. cover and refrigerate.)*vin santo is an italian dessert wine sold at some liquor stores and some specialty foods stores.
• 24 makes 2 cups.