Panna cotta with Zwetschgen – Red Wine 2 persons
250 gr cream
20 gr sugar
2 leaf gelatine
¼ vanilla pod, the scraped out marrow
1 jar of Zwetschgen – Red Wine
1 branch fresh mint
1 tbsp poppy seeds, roasted
Place the gelatine leaves in a bowl with cold water.
Roast in a dry pan briefly one tablespoon poppy seeds
Pour a little cream into a pan, add the sugar and heat until the sugar is dissolved.
Now squeeze out the gelatine and dissolve in the warm milk. Add the vanilla marrow and pour in the rest of the cold cream.
Stir everything well and then pour into glasses.
Put the glasses away cold until use.
As soon as the panna cotta is stiff, spoon a spoonful of Zwetschgen – Red Wine on top.
Serve at room temperature decorated with a leaf of fresh mint and sprinkled with roasted poppy seeds. Serve with a slightly sweet red wine.
For savoury tips, look for the 13 December 2018 post at our Facebook page.