Strawberry Panna Cotta Recipe
2018 Pairing: Pair with our Sauvignon Blanc 2017
2015 Pairing: Pair with our Red Pump 2014 

Serves 4


-2 cups heavy cream

-1/3 cup sugar

-1 vanilla bean split, remove seeds, and set aside

-2 ¼ teaspoons powdered gelatin

-3 tablespoons cold water

-Strawberry marmalade*


Pour the cream, sugar and vanilla bean pod and seeds into a pot and heat to a simmer, whisking occasionally, then turn off. Allow cream to steep for at least 45 minutes. Remove pod after steeping is finished.

While the cream is steeping, begin making the strawberry marmalade.

Combine ingredients in a small sauce pan and bring to a boil, reduce heat to medium and cook until the berries are soft and falling apart. Pour marmalade into a bowl and cool completely.

Take the gelatin and dissolve into the cold water letting it sit for 5-10 minutes.

Rewarm the cream mixture and pour over the gelatin, whisking until combined.

Fold in the marmalade then divide evenly into ramekins of your choice. Refrigerate until set, 4-6 hours.

*To make your own strawberry marmalade

1 quart fresh Strawberries, hulled and halved

-1/2 cup Sugar

-1/4 Vioginer or another white wine with sweeter notes

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