Nougaretto Pana cotta & Red Wine Berry Coulis
Servings Prep Time
8people 30mins
Cook Time Passive Time
5mins 12hours
Servings Prep Time
8people 30mins
Cook Time Passive Time
5mins 12hours
Ingredients
Nougaretto Pana cotta
Red Wine Berry Coulis
Garnish
Instructions
  1. NOUGARETTO PANA COTTA Combine the nougaretto, milk, cream and sugar in a medium saucepan. Place onto the stove and bring to a simmer. Be careful not to allow to boil. Remove from heat and add the gelatine sheets individually ensuring you mix and dissolve each sheet prior to adding a new sheet. Stir until completely dissolved. Transfer to easy pour container. Clingwrap and place to the side to allow to cool. Once you have completed the red wine berry coulis your panna cotta mixture is ready to be transferred into the individual dishes. Pour mixture evenly between the 8 dishes, cover in clingwrap and refrigerate overnight.
  2. RED WINE BERRY COULIS Combine the frozen berries, red wine and sugar into a medium saucepan. Place onto the stove and heat until the berries are soft. Using a stick mixer blend until a sauce is created. Cook for a further 5 minutes. Remove from the heat, stir in the butter. Once mixture is cool place in the refrigerator overnight.
  3. SERVE Dice the fruit and mix into the berry coulis. Leave some berries in tact to garnish. Remove the panna cotta from the dishes by using a knife to score the edges. Tip upside down onto plate. Pour the berry coulis evenly over the panna cotta. Use the remaining berries and mint to garnish. Slice 2 pieces of nougat per person (approximately 2.5cm per piece). Serve with a shot of nougaretto. Enjoy!