This is the little stone house my Dad was born in. It was built more than 400 years ago
and I walk by and whisper to it every time we visit Montefollonico.
This is my cousin Andrea gifting me with a precious bottle of his homemade Vin Santo!
This is a great recipe for a Mother’s Day dessert and best made the day before!
STRAWBERRY PANNA COTTA WITH VIN SANTO SAUCE
Panna Cotta con Salsa di Vin Santo e Fragole
Panna Cotta which translates “cooked cream” is a traditional Piedmontese dessert. It can be eaten plain or topped with a variety of sauces. For this dessert, which is perfect for Mother’s Day I am suggesting a Vin Santo Strawberry Sauce.
For Panna Cotta:
¼ CUP COLD WATER | ¼ TSP VANILLA EXTRACT – or to taste |
4 TSPS UNFLAVORED GELATIN | 1 TB VIN SANTO – or to taste |
4 CUPS WHIPPING CREAM | 2 CUPS PINE NUTS |
1 CUP SUGAR | 1 TB HONEY – preferably orange blossom honey variety |
Pour ¼ cup cold water into a small bowl and sprinkle with gelatin and let stand for about 10 minutes to allow the gelatin to soften. Set bowl in saucepan of simmering water and stir for about 1 or 2 minutes until gelatin dissolves.
Combine cream, sugar, honey, and vanilla in a large saucepan and bring to a boil, stirring until the sugar dissolves. Remove from the heat, add gelatin and Vin Santo, and whisk until well blended.
Divide the pine nuts among 10 custard cups (3/4 cup size). Divide the cream mixture among the cups and chill for at least 6 hours or best overnight.
To Serve:
Set cups briefly in a small bowl of warm water to allow to loosen slightly – 15 or 20 seconds. Run a small knife around the top inside of the cup and invert the mold onto your serving plates. Spoon sauce over the top letting it drizzle down the sides and pool around the bottom of the Panna Cotta.
Strawberry Vin Santo Sauce:
4 CUPS FIRM STRAWBERRIES – hulled | 2 TBS VIN SANTO – or to taste |
1/3 CUP SUGAR | ¼ TSP VANILLA EXTRACT – or to taste |
½ TSP LEMON ZEST – freshly grated |
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Rinse the strawberries, drain well and quarter. Puree the strawberries in food processor and then transfer to a heavy pan. Mix in sugar, Vin Santo, vanilla extract, and lemon zest. Simmer over medium heat until the sauce is reduced to 2 cups, stirring often – about 15 minutes. Cool before pouring over the panna cotta. This can be made the day before.
NOTE: I am extremely fortunate to have a cousin who lives in my Father’s birth hamlet of Montefollonico a province of Siena. Andrea makes the most delicious Vin Santo for which he has won many awards and whenever we visit, he presents me with a bottle of this delicious liqueur for which I am eternally grateful and enjoy in many ways.
BUON MANGIATA!
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