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Apothic Granita and Vanilla Panna Cotta

 
One serving costs about $2.6 One serving costs about $2.6

$2.60 per serving

5 people like this recipe

5 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,gluten free dessert Mediterranean,Italian,European
spoonacular Score:29%

Spoonacular Score: 29%

 

You can never have too many Mediterranean recipes, so give Apothic Granitan and Vanilla Panna Cottan a try. This gluten free recipe serves 6 and costs $2.6 per serving. One portion of this dish contains around 7g of protein, 38g of fat, and a total of 522 calories. 5 people have tried and liked this recipe. This recipe from Foodista requires sugar, vanilla bean, lemon juice, and knox powdered gelatin. From preparation to the plate, this recipe takes around 45 minutes. Only a few people really liked this dessert. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. Similar recipes are Vanilla Panna Cotta, Vanilla Panna Cotta, and Vanilla panna cotta.

Cream Sherry, Port Wine, and Chianti are my top picks for Panna Cotta. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
4
4  black peppercorns
black peppercorns
2 Tbsps
2 Tbsps crème de cassis liqueur
crème de cassis liqueur
1 sprig
1 sprig fresh rosemary
fresh rosemary
4.5 tsps
4.5 tsps unflavored knox powdered gelatin
unflavored knox powdered gelatin
2 cups
2 cups half and half
half and half
2 cups
2 cups heavy cream
heavy cream
1 Tbsp
1 Tbsp fresh lemon juice
fresh lemon juice
0.5 cup
0.5 cup sugar
sugar
1
1  split vanilla bean bean
split vanilla bean bean
6 Tbsps
6 Tbsps water
water
1.5 cups
1.5 cups apothic red wine
apothic red wine
4  black peppercorns
4
black peppercorns
2 Tbsps crème de cassis liqueur
2 Tbsps
crème de cassis liqueur
1 sprig fresh rosemary
1 sprig
fresh rosemary
4.5 tsps unflavored knox powdered gelatin
4.5 tsps
unflavored knox powdered gelatin
2 cups half and half
2 cups
half and half
2 cups heavy cream
2 cups
heavy cream
1 Tbsp fresh lemon juice
1 Tbsp
fresh lemon juice
0.5 cup sugar
0.5 cup
sugar
1  split vanilla bean bean
1
split vanilla bean bean
6 Tbsps water
6 Tbsps
water
1.5 cups apothic red wine
1.5 cups
apothic red wine

Equipment

ramekin
ramekin
sauce pan
sauce pan
bowl
bowl
ramekin
ramekin
sauce pan
sauce pan
bowl
bowl


Instructions

  1. Start with the Granita: Combine all ingredients into a medium saucepan over medium-low heat & simmer 10 to 15 minutes.
  2. Cool completely to room temp. Strain into a shallow airtight container; Cover & place in the freezer 2 hours.
  3. Take a fork & scrape the surface of the granita to form icy crystals (think of a snow cone).
  4. Place back in the freezer 1 hour. Repeat with taking a fork & scraping the surface to form more icy crystals.
  5. For the panna cotta: Heat the heavy cream, half-n-half & sugar in a saucepan over medium heat to dissolve the sugar; Remove from heat & scrape the seeds from the vanilla bean into the cream; Add the bean pod.
  6. Cover & let infuse 30 minutes
  7. Sprinkle the gelatin over the cold water in a medium-sized bowl & let stand 5 to 10 minutes.
  8. Remove vanilla bean from cream mixture & reheat over medium heat; Pour the warm cream over the gelatin; Stir until the gelatin is dissolved.
  9. Divide the Panna Cotta mixture into the 6 ramekins or large wine goblets; Chill until firm - 2 to 4 hours.
  10. Plating: Garnish the panna cotta with a couple of tablespoons of the granita with a fresh rosemary sprig.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.60
Ingredient
4 black peppercorns
2 tablespoons crème de cassis liqueur
1 sprig fresh rosemary
4.5 teaspoons unflavored knox powdered gelatin
2 cups half and half
2 cups heavy cream
1 tablespoon fresh lemon juice
½ cups sugar
1 split vanilla bean bean
1.5 cups apothic red wine
Price
$0.02
$0.39
$0.01
$1.28
$1.31
$2.58
$0.10
$0.14
$5.09
$4.70
$15.63

Nutritional Information

Quickview
521 Calories
7g Protein
38g Total Fat
26g Carbs
1% Health Score
Limit These
Calories
521k
26%

Fat
38g
59%

  Saturated Fat
23g
150%

Carbohydrates
26g
9%

  Sugar
24g
28%

Cholesterol
117mg
39%

Sodium
80mg
3%

Alcohol
7g
44%

Get Enough Of These
Protein
7g
15%

Vitamin A
1453IU
29%

Vitamin B2
0.33mg
20%

Calcium
146mg
15%

Phosphorus
137mg
14%

Selenium
6µg
9%

Vitamin D
1µg
8%

Potassium
262mg
8%

Vitamin E
0.94mg
6%

Magnesium
21mg
5%

Vitamin B6
0.1mg
5%

Copper
0.1mg
5%

Manganese
0.1mg
5%

Vitamin B12
0.28µg
5%

Vitamin B5
0.46mg
5%

Zinc
0.6mg
4%

Vitamin K
3µg
4%

Vitamin B1
0.04mg
3%

Vitamin C
2mg
3%

Iron
0.45mg
3%

Folate
7µg
2%

Vitamin B3
0.28mg
1%

covered percent of daily need

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