I have followed cookbook author and nutritionist Melanie Lionello for sometime on instagram (@frommylittlekitchen). I love her down to earth passion for food, Italy and her Nonna, and most recently her fantastic reviews on Panettone. I was totally thrilled when Melanie tried some of our sticky quince figs and syrup and even went so far as to write a recipe for us.
Melanie's Rosé Pannacotta with Sticky Quince Syrup and Figs
Ingredients
3 gelatine leaves, soaked in cold water prepared per packet instructions
500ml thickened cream
1/4 cup caster sugar
1 tsp vanilla bean paste or extract
3/4 cup rosé wine
Method
- Begin by soaking 3 gelatine leaves in cold water, following the packet instructions.
- In a saucepan, combine 500ml of thickened cream and 1/4 cup of caster sugar. Heat the mixture over low heat, stirring until the sugar dissolves.
- Add 1 tsp of vanilla bean paste or extract to the cream mixture, continuing to stir.
- Remove the gelatine leaves from the water, squeezing out excess water, and add them to the warm cream mixture. Stir until the gelatine completely dissolves.
- Pour in 3/4 cup of rosé wine, stirring well to combine.
- Divide mixture among your desired serving glasses.
- Let it chill in the fridge for at least 4 hours or until set.
- Once set, serve the panna cotta chilled, with a sticky quince fig and sticky quince syrup on top.
You can also view Melanie's instagram reel of making the panna cotta here.