MALAMADO MALBEC PANNA COTTA AND BERRY SAUCE

INGREDIENTS

• 300 ml milk
• 200 g single cream
• 50 g icing sugar
• 50 ml Malamado Malbec
• 14 g gelatine
• 2 ml vanilla essence

PREPARATION

• Heat the cream and milk in a saucepan to 36 ºC.
• Place water in a bowl and sprinkle with gelatine, then microwave the mixture, stirring until melted.
• Pour Malamado Malbec and vanilla essence into the cream.
• Add icing sugar and mix.
• Pour gelatine into the mixture and whisk until the gelatine has dissolved.
• Serve the cubed panna cotta in moulds or shot glasses.

Presentation
In a martini glass, drizzle with berry sauce and garnish with fresh mint.