Christmas Mulled wine panna cottas

Christmas Mulled wine panna cottas

Christmas Mulled wine panna cottas
Try this for christmas Day and New year special

Ingredients of Christmas Mulled wine panna cottas (serves 6)
300ml red wine
Pared rind of 1 lemon
Pared rind of 1 orange
4 star anise
1 cinnamon quill
6 cloves
1 cup (220g) caster sugar
6 gelatine leaves*
600ml thin cream
300ml thickened cream
1 vanilla bean, split, seeds scraped

Description of Christmas Mulled wine panna cottas
1.Place the wine, lemon and orange rind, spices and 1/4 cup (55g) of the sugar in a saucepan over medium-low heat. Stir to dissolve sugar and simmer gently for 15 minutes. Set aside half the wine.
2.Soften 2 gelatine leaves in cold water for 5 minutes, squeeze dry and stir into the remaining mulled wine. Cool, then strain and pour mixture into the base of six 200ml dariole moulds.
Cover and chill for 1 hour or until firm.
3.In a saucepan, heat the creams, remaining 3/4 cup (165g) sugar and vanilla pod and seeds over low heat to just below boiling point. Soften the remaining 4 gelatine leaves in cold water for 5 minutes, then squeeze dry and add to the cream mixture, stirring to combine.
4.Cool completely, then pour over the mulled wine jelly in the moulds. Cover and chill for 4 hours or overnight.
Meanwhile, reduce the reserved mulled wine over medium-low heat until syrupy, then discard solids and cool.
When ready to serve, run a knife around the edge of the moulds to loosen. Invert onto plates and serve with a little of the mulled wine syrup.

Notes & tips for Christmas Mulled wine panna cottas
* Gelatine leaves are available from gourmet food shops. Always check the packet for setting instructions.

Source - taste.com.au