I recently got to indulge in a few bottles of Babylonstoren’s Mourvèdre Rosé. This delightfully dry blush pink wine boasts hints of raspberries and rose petals and is great with a meal, as an aperitif or perhaps in a dessert…Dessert, now that sounds interesting… I also got to create and shoot, together with Dalton and Bloom a few pretty florally still lives with the Mourvèdre, which I thought was rather fitting as it was the official Rosé of the RHS Chelsea Flower Show 2021.
I love panna cotta so I thought I’d use some of this Rosé to make a Hibiscus Panna Cotta with Strawberry Mourvèdre Rosé Coulis. This pudding, just like this wine boasts an amazing colour and makes for such a delicious ending to any meal.
And here’s something else that’s delicious, for every 3 bottles of Mourvèdre Rosé you buy from Babylonstoren during October you will receive a 4th one as a thank you ❤️
So without further ado, here is the very simple, but yummy recipe for my Hibiscus Panna Cotta with Strawberry Mourvèdre Rosé Coulis as well as a few photographs that will hopefully brighten up your day 🙂
INGREDIENTS for Hibiscus Panna Cotta:
350ml full cream milk
4 or 5 hibiscus tea bags
1 tbsp granulated gelatin
Strawberry Mourvèdre Rosé coulis:
1 & 1/2 cups strawberries
1 tsp cornstarch
¼ cup Mourvèdre Rosé
1. In a pot bring cream, milk, sugar & hibiscus tea bags to a boil.
2. As soon as the mixture starts to boil bring the heat down & let it simmer on low for about 10 mins. I pushed on the teabags to get as much of the flavour out as possible.
3. While it simmers pour 2 tsp of water into a small bowl & sprinkle the gelatin on top of it so that it’s comp covered in water. Let this rest for ± 5 mins.
4. After the panna cotta simmers for ±10 mins turn off the heat & let it sit for an extra ±5 mins, to allow the hibiscus to infuse the cream a bit more.
5. Pour the mixture through a sieve into a bowl to get rid of any hibiscus that may have come out of the teabags. I did this twice.
6. Pour it back into the saucepan & onto a low heat before adding the gelatin. Stir well until it has comp dissolved.
7. Pour the liquid into your moulds or ramekins/glasses. Let it cool to room temp before covering it with clingfilm & popping it into the fridge for at least 4 hours/overnight.
8. How to make the coulis – Add the strawberries to a blender & blitz till smooth. Then add them, the sugar cornstarch & Mourvèdre Rosé to a saucepan over a med-heat. Bring to a simmer & cook until the coulis has thickened. Set aside & allow to cool to room temp.
9. Once the panna cottas have set, turn them out on individual small plates & place some of the coulis on top of each one. Or serve them in their ramekins with coulis on top.