Sugar et al

Because Life is a blend of flavours...

White Chocolate Panna Cotta with Spiced Red Wine Granita

4|10|2013

I couldn’t wait. Four more months! Just couldn’t!

IMG_5550 (2)To express my love for you..

IMG_5549 (2)

Red hearts were never my thing. I’d rather go for wine.

IMG_5558 (1)

Words fail me. You’ve been amazing so far.
So I got you wine and chocolate!

IMG_5557 (2)

I read this somewhere ‘Like fine wine, hangovers get better with age’.  Oh dear! And I recently turned a year older!

IMG_5534 (1)

Happy Valentine’s day Weekend my friends! I really do love you:-)

 

White Chocolate Panna Cotta with Red Wine Granita
Serves 4

White Chocolate Panna Cotta
1 cup milk
1 cup heavy cream
2 tbsp castor sugar
1 tsp vanilla essence
50g white chocolate coarsely chopped
1 tbsp water
2 tsp powdered gelatine

Red Wine Granita (minimally adapted from Gourmet Traveller magazine)
150 ml red wine
150 ml water
1/3 cup castor sugar
1 cinnamon stick
2 star anise

For the White Chocolate Panna Cotta : Place the heavy cream, milk and sugar in a medium saucepan over medium heat until almost boiling. Remove from heat. Add white chocolate and set aside for 1 minute. Stir until chocolate melts and mixture is smooth. Add the vanilla essence.

Place the 1 tbsp water in a small heatproof bowl. Sprinkle with the gelatine. Place the bowl in a small saucepan. Add enough boiling water to the saucepan to come three-quarters of the way up the side of the bowl. Use a fork to whisk the mixture until the gelatine dissolves. Alternately, add the gelatine to the water and set aside for 5 mins for the gelatine to bloom. Heat for 20 seconds in the microwave and stir to make it smooth.Add the gelatine mixture into the white chocolate mixture. Set aside to cool. Once it cools to room temperature, pour into serving glasses and refrigerate for a minimum 4 hours preferably overnight.

For the Red Wine Granita : Combine all the ingredients in a saucepan over medium heat, bring to a gentle simmer. Stir and cook for 3 minutes, remove from heat and cool completely. Strain and discard solids, pour mixture into a 20cm square shallow tray and freeze, scraping with a fork at hourly intervals to form crystals, until frozen (4-6 hours).

 

Please follow and like us:
error
fb-share-icon
Tweet
fb-share-icon

Comments

  1. laurasmess says

    Stunning, Sonali! I love every one of these photographs. Sounds delicious. Definitely going to make this for my husband one day xx

  2. Kumar's Kitchen says

    Sonali!!! thanks for this beautiful inspiration….loved reading the title,write up,gorgeous food clicks and of course a beautifully concocted dessert….all this so inspires us….white chocolate panna cotta with a ruby red granita….outstanding delicacy 🙂

  3. Kumar's Kitchen says

    OUR WARM WISHES ON YOUR BEAUTIFUL BIRTHDAY!!! HAVE A WONDERFUL AND FUN FILLED TIME 🙂

  4. Denise Browning@From Brazil To You says

    Wow, wow!!!! Sonali, dear, this is one of the most beautiful desserts that I have ever seen. I could never come up with the idea of topping a panna cotta with granita. I love it!!! So genius, Sonali! Wishing you a wonderful weekend, too.

  5. Daniela says

    Wow, what a gorgeous dessert!
    The colors and the pictures are stunning, so is the recipe.
    So glad I discovered your blog.
    Would love to hear your opinion about my blog as well.
    Cheers.

    • Sugar et al says

      Thank you for stopping by Daniela! Would love to visit your blog too.

  6. ATasteOfMadness says

    I’m glad you couldn’t wait, because then we wouldn’t have your beautiful recipe now. This looks fantastic!!

  7. Nava Krishnan says

    Occasionally I relax over red wine too, therefore I am loving it in this wonderful and exciting panna cotta and granita. Plus I adore the scent of cinnamon too.

  9. Jina says

    Wow Sonali, this is just exquisite! And pannacotta just happens to be one of my favourite desserts as well, so can’t wait to try this. Do you think the granita would work with a light moscato instead of red wine, or would that be too cloyingly sweet?

    • Sugar et al says

      Hi Jina, you can reduce the sugar in the recipe for the granita according to the sweetness of the wine. To cut down the sweetness, you can add some orange or lemon zest to the mixture too and strain later. Thank you for stopping by Jina!

  11. Evelyne@cheapethniceatz says

    Oh what a sweet post 🙂 And what a great Panna Cotta with that interesting granita. Maybe the hangovers are easier but not the disgestion!