Best Strawberry Vin Santo Sauce Recipes

Panna Cotta with Strawberry-Vin Santo Sauce image

Yield Makes 10 servings

Number Of Ingredients 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,* Muscat wine or cream Sherry
2 cups pine nuts (about 9 ounces)
Strawberry-Vin Santo Sauce
Additional pine nuts

Steps:

Pour 1/4 cup water into metal bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Set bowl in saucepan of simmering water. Stir just until gelatin dissolves, about 1 minute.
Combine cream, sugar, honey and vanilla in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Add gelatin mixture and Vin Santo; whisk until well blended.
Divide 2 cups pine nuts among ten 3/4-cup custard cups. Divide cream mixture among cups. Chill overnight. Set cups in small bowl of warm water to loosen panna cotta, about 20 seconds each. Run small knife between panna cotta and custard cups. Invert panna cotta onto plates. Spoon sauce over. Sprinkle with additional pine nuts; serve.
*An Italian dessert wine available at some liquor stores and specialty foods stores.

Strawberry Vin Santo Sauce image

Yield Makes 2 cups

Number Of Ingredients 5

1 pound fresh strawberries, hulled, quartered (about 4 cups)
1/3 cup sugar
2 tablespoons Vin Santo,* Muscat wine or cream Sherry
1/4 teaspoon vanilla extract
1/4 teaspoon (packed) grated lemon peel

Steps:

Puree 1 pound strawberries in processor. Transfer puree to heavy large saucepan. Mix in sugar, Vin Santo, vanilla extract and grated lemon peel. Simmer over medium-low heat until sauce is reduced to 2 cups, stirring often, about 15 minutes. Cool. (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.

Panna Cotta With Strawberry-Vin Santo Sauce image

Provided by skat5762

Categories Gelatin

Time P1DT20m

Yield 10 serving(s)

Number Of Ingredients 14

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 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 muscat wine or 2 tablespoons cream sherry
1/4 teaspoon vanilla extract
1/4 teaspoonlemon, rind , packed, grated

Steps:

Pour 1/4 cup water into metal bowl; sprinkle gelatin over.
Let stand until gelatin softens, about 10 minutes.
Set bowl in saucepan of simmering water.
Stir just until gelatin dissolves, about 1 minute.
Combine cream, sugar, honey and vanilla in heavy large saucepan.
Bring to boil, stirring until sugar dissolves.
Remove from heat.
Add gelatin mixture and Vin Santo; whisk until well blended.
Divide 2 cups pine nuts among ten 3/4-cup custard cups.
Divide cream mixture among cups.
Chill overnight.
Set cups in small bowl of warm water to loosen panna cotta, about 20 seconds each.
Run small knife between panna cotta and custard cups.
Invert panna cotta onto plates.
Spoon sauce over.
Sprinkle with additional pine nuts; serve.
--------STRAWBERRYVIN SANTO SAUCE----------.
Puree 1 pound strawberries in processor.
Transfer puree to heavy large saucepan.
Mix in sugar, Vin Santo, vanilla extract and grated lemon peel.
Simmer over medium-low heat until sauce is reduced to 2 cups, stirring often, about 15 minutes.
Cool.
(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.
Makes 2 cups.