Delicious cream dessert at its finest
Wine with food can hardly be celebrated more refinedly than with a classic Italian panna cotta. The silky dessert combines a heavenly blend of fresh cream, real vanilla, and a hint of citrus—wrapped in a delicate, creamy texture. This combination of wine and food creates a festive conclusion to any menu. Panna Cotta thrives on simplicity, elegance and wonderful versatility: the fine vanilla aroma and the cosy creaminess can be ideally complemented with fruity sauces and berries. Whether served puristically or opulently decorated, panna cotta provides a culinary finale that will be remembered and offers the perfect setting for an aromatic, frothy and light food pairing.
Ideal wine pairing: Asti Spumante DOCG (Piedmont, Italy)
Asti Spumante DOCG from Piedmont inspires with its fine mousseux, fruity nutmeg notes and floral aromas. The sparkling sweetness of the sparkling wine plays a feather-light composition with the creamy, slightly vanilla panna cotta. Fresh citrus accords and notes of peach blend harmoniously with the cream aroma typical of dessert, while the gentle sweetness and tangy finish give elegance and lightness to the palate. The subtle perlage cleanses the palate and underlines the dessert finish without weighing it down – combining Italian dessert art with modern sparkling wine enjoyment in an authentic way.
Further wine recommendations for this dish
Moscato d’Asti DOCG (Piedmont, Italy)
This finely sparkling white wine provides a lively finish. Its tropical fruit aromas, a hint of nutmeg and the delicate sweetness harmonize perfectly with the creamy vanilla note of the panna cotta. The tangy freshness and the fine perlage balance the creaminess and ensure a particularly light, aromatic overall impression.
Prosecco Superiore Valdobbiadene DOCG (Veneto, Italy)
The elegant fruit of apple, pear and white peach complements the dessert wonderfully. Prosecco brings fine perlage and gentle fruitiness that accompany the aromatic sweetness of the panna cotta without being overweight. Its freshness and restrained sweetness give the pairing a modern, light twist.
Crémant de Loire AOC (Loire, France)
A French sparkling wine with aromas of green apples, citrus and a fine brioche note. The concise acid structure gives the dessert an invigorating contrast, while the elegant foaminess accompanies the vanilla and cream aromas and makes the dish look particularly fine.
Pinot Noir Rosé Sparkling Wine (Palatinate, Germany)
This German rosé sparkling wine convinces with notes of red berries and refreshing acidity. The fruitiness accentuates the creamy consistency of the dessert, exudes simple elegance and charmingly brings the dish into spring-like freshness.
Cava Semi Seco DO (Catalonia, Spain)
Spanish sparkling wine with balanced sweetness and fine citrus notes. Cava offers an elegant counterpart to the classic panna cotta, emphasizing its vanilla aroma and completing the taste experience with gentle, fresh bubbles that are reminiscent of Mediterranean joie de vivre.
The recipe:
Panna Cotta
Cooking utensils
- 1 Kleiner Topf
- 1 Schneebesen
- 1 Schüssel
- 1 Förmchen oder Dessertgläser
- 1 Sieb
Ingredients
Basis:
- 250 ml Sahne mind. 30% Fett
- 40 g Zucker
- 1 Vanilleschote
- 2 Blatt Gelatine alternativ veganes Geliermittel
- 1/2 TL Zitronensaft
Topping:
- 150 g gemischte Beeren frisch oder TK
- 30 g Zucker
- 30 ml Wasser
Preparation
Basis:
- Gelatine in kaltem Wasser einweichen.
- Vanilleschote längs aufschneiden, Mark auskratzen.
- Sahne, Zucker, Vanillemark und Schote, Zitronensaft in einen Topf geben, aufkochen und bei niedriger Hitze 10 Minuten sanft simmern lassen.
- Vanilleschote entfernen, Gelatine ausdrücken, in der heißen Sahnemischung vollständig auflösen.
- Mischung durch ein Sieb in vorbereitete Förmchen gießen, abkühlen lassen, mindestens 4 Stunden im Kühlschrank fest werden lassen.
Topping:
- Beeren mit Zucker und Wasser in Topf 5 Minuten leicht köcheln, durch Sieb passieren oder fein pürieren, abkühlen lassen.
- Kurz vor dem Servieren Panna Cotta aus den Förmchen lösen oder direkt in Gläsern lassen, mit Beerensauce und frischen Beeren garnieren.
Empfohlene Beilagen:
- Frische Minze
- Buttergebäck
- Getrocknete Orangen
