BTW Pat, the Prosecco got a big thumbs up from all my weekend house guests who don’t mind a glass of bubbly every now and then. Let us know when it's commercially available.
You can use dariole moulds for this panna cotta or it looks equally good served in a glass. While researching this recipe I picked up a valuable tip, don’t open the Prosecco until you are about to add it to the mix, the bubbles help to keep the panna cotta light and airy.
Recipe Prosecco Panna Cotta with Pistachio Praline
1 ½ cups milk
1/3 cup caster sugar
1 vanilla bean, split and scraped
1 ½ gelatine leaves titanium strength
1 ½ cups soft whipped cream
Soften your gelatine leaves in cold water.
In a medium saucepan over low heat, add the milk, sugar and vanilla. Stir and slowly bring to just below boiling point. Remove from the heat.
Squeeze the water out of the gelatine and add to the milk mixture. Stir until dissolved.
Pour the mixture through a fine sieve to remove the vanilla pod and any lumps.
To bring the temperature of the mixture down, put the dish over an ice bath and stir until completely cool.
Stir through the whipped cream gradually and then mix in the Prosecco.
Pour the cream mix into the glasses and refrigerate for at least 2 hours or overnight.
Top with some pistachio praline.
Recipe Pistachio Praline
100g caster sugar
50g shelled pistachio nuts, roasted
Prepare a tray by lightly greasing a sheet of baking paper with cooking spray.
Add the caster sugar to a small frypan and over medium heat and let the sugar dissolve without stirring. When it has turned a golden brown colour, add the pistachios and pour the mixture onto the baking sheet.
Cool completely and then blitz in a food processor, just enough so that you have large crumbs – not a powder.