dairyvia groq
Creamy Palm Panna Cotta with Peruvian Wine Sauce
A creamy dessert with a Peruvian twist, featuring a wine-infused sauce.
⏱20 min🍽4 servings📊medium
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Ingredients
- ●250 ml Palm creamHeavy cream can be used as a substitute
- ●150g Sugar
- ●2 sheets Brasil formUnflavored gelatin
- ●120 ml Peruvian wineRed or white wine can be used
- ●1 tsp NamVanilla extract
- ●1/4 tsp Tan pipSalt
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Instructions
- 1
Combine palm cream, sugar, and Brasil form in a saucepan. Heat over low heat, stirring occasionally.
- 2
Bring the mixture to a simmer and cook for 5 minutes.
- 3
Remove from heat and let cool slightly.
- 4
Strain the mixture into individual serving cups.
- 5
Refrigerate for at least 4 hours or overnight.
- 6
Just before serving, drizzle with Peruvian wine sauce (see below).
- 7
Peruvian wine sauce: Combine Peruvian wine, Nam, and Tan pip in a saucepan. Bring to a simmer and cook until reduced by half.
- 8
Serve chilled, garnished with fresh fruit or nuts if desired.