My fridge has been full of various attempts at panna cotta for days. Shelves full of tea cups and ramekins and every mini container that might hold a panna cotta. I never expected my first attempt to go well, it set but it was rubbery and far too boozy, the alcohol seemed to double overnight. It’s all about balance with these flavours, one attempt had too much prosecco, one had too much mint, I finally cracked it and I think these are perfect for a festive dinner party. They are smooth and creamy but also really light and a lovely way to end a meal.
I’m a big prosecco fan, I insisted with order extra for the wedding because I love it so, and I know some of my bridesmaids do too. We had a few bottles as gifts so Nick and I had a few fizz filled evenings in front of the TV with a takeaway. We also went through a couple of glasses leftover from the bottles used for this recipe. I have a soft spot for bubbles in my wine glass.
Prosecco and Mint Panna Cotta
(recipe adapted from The Kitchn)
- 240ml whole milk
- 3 teaspoons powdered gelatin
- 70g caster sugar
- 360ml double cream
- 120ml prosecco
- 1/4 teaspoon salt
- 3 mint leaves, finely chopped (plus extra for garnish)
- If you want to be able to turn the panna cotta out, rub a tiny bit of oil around the dish.
- Pour the milk into a medium to large saucepan and sprinkle the gelatin on top. Leave to soften for 5-7 minutes.
- Turn the heat on to low and gently warm the milk, stirring regularly until the gelatin has all dissolved. Don’t like the milk boil though.
- Stir in the sugar and heat until this has dissolved, still keeping the milk from boiling.
- Whisk in the cream, prosecco, salt and mint and pour into your moulds.
- Place in the fridge and leave to set for at least 4 hours.
- Serve straight away or to remove from the moulds, run a slim knife around the top edge and hold the mould in a bowl of warm water for 5 seconds. Turn upside down and give it gentle shake to release it. If it is a little stubborn hold it in the water for a 3 seconds at a time.
- Place a little mint leaf on top to serve.