John Myers
Riesling Panna Cotta
The perfect riesling panna cotta recipe with a picture and simple step-by-step instructions.
- 6 sheet Gelatin
- 100 ml Riesling dry
- 300 g Cream 30% fat
- 300 g Milk 3.5%
- 1 Vanilla pod
- 100 g Sugar white
- Soak gelatine in cold water for 5-10 minutes. Halve the vanilla pod and carefully scrape out the pulp with the back of the knife.
- Heat 100g cream and 100g milk with sugar and vanilla pulp. Dissolve gelatine in it. When the vanilla, cream and milk mixture boils, add the Riesling and remove from the stove.
- Stir the mixture into a mixture of 200g cream and 200g milk and pour it into dessert glasses. Put in the fridge for at least 6 hours, but preferably overnight.
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