Autumn and Winter
Dessert
Gluten Free
0 Reviews

Vanilla Pannacotta with Seville Vino Cotto Recipe

Enjoy the sweetness of a classic vanilla pannacotta made special by Maggie's Seville Vino Cotto. This dish is a burst of sweet flavours.
Vanilla Pannacotta with Seville Vino Cotto Recipe
Ingredients
Units
Units
350ml cream
85ml milk
60g sugar
2 gelatine leaves
1 orange segmented
Methods
1
Place cream, milk and sugar into a pot and place over a high heat, bring to the boil.
2
Soak gelatine in cold water for three minutes and squeeze well. Whisk soaked gelatin leaves into cream mixture until dissolved.
3
Pour into 125 millilitre pots and place into the fridge until set. To serve, turn out panacotta and top with each one dessert spoon of Seville Vino Cotto and some orange segments.

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