PANNA COTTA WITH HONEY AND PINE NUTS AND MARSALA WINE

PANNA COTTA WITH HONEY AND PINE NUTS AND MARSALA WINE image

Categories Sauce Nut

Number Of Ingredients 20

As tiramisu was the groovy Italian dessert of the 1990s, Panna cotta has now taken over. The original recipe for "cooked cream" comes from Piedmont, but Tuscans have appropriated it. Their version of the eggless custard is often topped with honey and pine nuts, since the Tuscan city of Pisa is Europe's largest producer of pine nuts.
Ingredients:
4 Tbsp of milk
2 Tbsp of gelatine
2 and 1/2 C of full fat milk
2 C of cream
1/2 C of caster sugar
1 C lightly toasted pinenuts
Place first amount of milk and gelatine in a bowl and leave it to sit and soften.
Heat remaining milk, cream and sugar to a simmer. Add the gelatine mixture and stir until dissolved (approx. 5 minutes).
Divide the pine nuts equally amongst the serving dishes. Pour mixture on top.
Refrigerate for a minimum of 3 hours.
Topping
1/2 C of toasted pine nuts
1 C of honey
1 C of Marsala Wine
Combine pine nuts, honey and Marsala in a small, heavy pot over low heat. Stir until the honey is dissolved into the Marsala.
Let the mixture stand at room temperature for a minimum of 3 hours.
Reheat this sauce and pour over the Panna Cotta.
Note: You could substitute toasted, peeled hazelnuts in both the mixture and sauce if pine nuts are not available.

Steps:

As tiramisu was the groovy Italian dessert of the 1990s, Panna cotta has now taken over. The original recipe for "cooked cream" comes from Piedmont, but Tuscans have appropriated it. Their version of the eggless custard is often topped with honey and pine nuts, since the Tuscan city of Pisa is Europe's largest producer of pine nuts. Ingredients: 4 Tbsp of milk 2 Tbsp of gelatine 2 and 1/2 C of full fat milk 2 C of cream 1/2 C of caster sugar 1 C lightly toasted pinenuts Place first amount of milk and gelatine in a bowl and leave it to sit and soften. Heat remaining milk, cream and sugar to a simmer. Add the gelatine mixture and stir until dissolved (approx. 5 minutes). Divide the pine nuts equally amongst the serving dishes. Pour mixture on top. Refrigerate for a minimum of 3 hours. Topping 1/2 C of toasted pine nuts 1 C of honey 1 C of Marsala Wine Combine pine nuts, honey and Marsala in a small, heavy pot over low heat. Stir until the honey is dissolved into the Marsala. Let the mixture stand at room temperature for a minimum of 3 hours. Reheat this sauce and pour over the Panna Cotta. Note: You could substitute toasted, peeled hazelnuts in both the mixture and sauce if pine nuts are not available.