Moscato is a delicious dessert wine, and the Candoni Moscato from Italy is one of the best. It is also versatile enough to enjoy as an aperitif or during summer picnics or patio meals. We found this recipe for Panna Cotta from Epicurious.com that would be a delightful treat when entertaining this summer.
Ingredients
- 1/4 cup cold water
- 2 1/2 teaspoons unflavored gelatin (from 2 packages)
- 3 cups whipping cream
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 4 1/2-pint baskets assorted fresh berries (such as raspberries, blueberries, blackberries, and strawberries)
- 1/3 cup Moscato (We suggest Candoni 2007!)
Instructions
Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water in small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat.
Combine cream and 2/3 cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Mix in vanilla and gelatin. Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.
Combine berries and remaining 1/3 cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in Candoni 2007 Moscato D’Italia. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.
Spoon compote over puddings.
Refrigerate these silky puddings for at least six hours and up to one day before serving.
Servings: Makes 8 servings.
Click here to buy a bottle of Candoni 2007 Moscato d’Italia.
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