Panna Cotta with Papayas in syrup
Heat the cream in a saucepan, being careful not to let it boil. Add the vanilla and sugar and mix well and remove from heat. Add gelatin sheets or powder (sheets must have been soaked for three minutes prior to adding) and mix well Strain through fine colander or cheese cloth and fill individual dishes. Let chill in the refrigerator and serve the papayas over the panna cotta.
(Serves 6 to 8 people)
500 cc of cream
3 sheets of gelatin (or about 4 teaspoons of powdered gelatin)
80 grams of confectioner’s sugar (or to taste)
1 teaspoon of vanilla
3 papayas in syrup, cut into small cubes
It’s not often that wines work with desserts or sweet foods if they are not Late Harvest. This Viognier, however, makes it work, not only for its sweet papaya flavors and juicy acidity but also for its greater sweetness in the mouth.