Sweet Spring

Sweet Spring

rodwaddington_vanillapannacottawithbeetrootsyrup_400x265_400Fresh fruit is a usual go-to for springtime desserts, but there's no reason you can't make it a little more sophisticated--and wine-friendly.

This easy panna cotta recipe courtesy of executive chef Scott Bryan of New York's The Milling Room, will add elegance to your usual after-dinner staple this time of year.

The Dish: Apiary's Panna Cotta (serves six)
The Wine: Domaine Cauhape "Ballet d'Octobre" (Jurançon, France)

• 2 Cups cream
• 1.5 oz. sugar
• 1 Vanilla bean, scraped
• 2 Leaves of gelatin
• 6 Panna cotta molds or baking cups

Put cream, vanilla and sugar into a pot and bring to a boil. Add gelatin and stir for a minute, until it dissolves. Strain and pour the liquid into molds/baking cups. Place them in the refrigerator until the panna cottas set, approximately 2 hours. To serve, hold a mold in one hand and place a dish, face down, on top; invert quickly, then remove the mold. Pile fresh fruit of your choice on top of the panna cotta and serve.

The Domaine Cauhape "Ballet d'Octobre" ($16/375ml) is a sweet white wine made of the Gros Manseng grape in southwest France's Jurançon region. The grapes are picked and dried on racks so the water can evaporate--and the grapes' natural sugars concentrate--before the grapes are crushed, pressed and fermented. The wine tastes like sweet, dried fruit and honey--a perfect pairing for a panna cotta with fresh fruit.

What's your favorite dessert and wine pairing? Share your recipe or tip below.

Photo by Rod Waddington, "Vanilla Panna Cotta with Beetroot Syrup"

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