Dessert wines are always fun to pair food with. There are so many creative ways to enjoy them. Enjoy with a great cheese platter, drizzle over vanilla ice cream, poach fruit in it. Or you can even just drink it alone, it can be just enough to satisfy that sweet tooth without over indulgence. The 2012 Carr Late Harvest Viognier has hints of honey and apricot that pair so well with this dessert it’s going to be hard not to over-indulge.
Panna Cotta with Honey & Walnuts
- canola oil
- 4 tbsps. water
- 2 1/2 tsps. unflavored gelatin
- 2 c. whole-milk Greek yogurt
- 2 c. whole-milk, divided
- 1/4 c. granulated sugar
- 2 tbsps. lemon juice
- 1/2 c. honey
1. Place water in a small bowl. Stir in gelatin and set aside until the gelatin softens, about 15 minutes.
2. In a large bowl, whisk all of yogurt and 1 cup of milk. In a small saucepan, bring remaining milk and sugar to a simmer. Stir in water-gelatin mixture and remove from heat. Whisk this mixture into the yogurt mixture, then stir in lemon juice at the end. Pour mixture into cake pan or smaller cups and chill in fridge for at least 2 hours for small cups and up to 8 for a large pan. If planning on unmolding the Panna Cotta spray pans/cups with canola oil.
3. To unmold the cake pan, fill a larger baking dish with 1-inch boiling water. Dip panna cotta cake pan in it for 10 seconds, then flip it out onto a flat round platter.
4. To unmold smaller dishes, bring a small saucepan of water to a simmer and dip the bottom of a small panna cotta cup in one for five seconds, then invert it onto a plate. Repeat with remaining cups.
5. Right before you serve the panna cotta, sprinkle it with walnuts and drizzle it with honey.
Recipe adapted from smitten kitchen