Port Wine Jelly with Panna Cotta


Port Jelly was a very popular dessert during the 1930s but then seemed to fall out of favour – maybe because, basically, it consists of large quantities of pure jellied alcohol. With the excellent Port wine farms in Calitzdorp so close by, I think it’s time for a revival. The old recipes I found suggested serving the Jelly with fresh cream, but the Panna Cotta kicks it into the new millennium.
I used wine glasses and put the Port Jelly in first, letting it set before adding the Panna Cotta. The taste combination is delicious, the strong Port flavour perfectly complemented by the rich, creamy topping.
Port Jelly
15 ml gelatine
150 ml water
15 ml sugar

10 ml redcurrant jelly

250 ml Port

Soften the gelatine in a saucepan for 2 mintues. Add sugar and redcurrant jelly and stir over a low heat until dissolved. Stir in the Port. Divide  into four wine glasses and chill until set, about 3 hours.

Panna Cotta

250 ml cream

75 grams sugar

vanilla essence (few drops)

335 grams white yoghurt

1.5 teaspoons gelatine

Soak gelatine in a little cold water. Put cream and sugar into a saucepan and add vanilla. Stir over medium heat until sugar is dissolved and just boil before removing from the stove.

Add gelatine and whisk until dissolved. Add yoghurt and whisk until smooth. Pour over a spoon into the wine glasses with the now set Port Jelly. Refrigerate until firm, about two hours.


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