Apothic Granita And Vanilla Panna Cotta Recipe

Name: Apothic Granita And Vanilla Panna Cotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups red wine Apothic; 1/2 cup sugar; 1/2 cup water; 2 tablespoons cassis liqueur creme de; 1 tablespoon fresh lemon juice; 1 sprig fresh rosemary; 2 whole cloves; 4 black peppercorns; 2 cups heavy cream; 2 cups half-and-half; 1/2 cup sugar; 1 vanilla bean split lengthwise; 4 1/2 teaspoons powdered gelatin Knox unflavored; 6 tablespoons cold water

Servings: persons

1 1/2 cups red wine Apothic
1/2 cup sugar
1/2 cup water
2 tablespoons cassis liqueur creme de
1 tablespoon fresh lemon juice
1 sprig fresh rosemary
2 whole cloves
4 black peppercorns
2 cups heavy cream
2 cups half-and-half
1/2 cup sugar
1 vanilla bean split lengthwise
4 1/2 teaspoons powdered gelatin Knox unflavored
6 tablespoons cold water

1
Start with the Granita: Combine all ingredients into a medium saucepan over medium-low heat & simmer - 10 to 15 minutes.
2
Cool completely to room temp. Strain into a shallow airtight container; Cover & place in the freezer - 2 hours.
3
Take a fork & scrape the surface of the granita to form icy crystals (think of a snow cone).
4
Place back in the freezer - 1 hour. Repeat with taking a fork & scraping the surface to form more icy crystals.
5
For the panna cotta: Heat the heavy cream, half-n-half & sugar in a saucepan over medium heat to dissolve the sugar; Remove from heat & scrape the seeds from the vanilla bean into the cream; Add the bean pod.
6
Cover & let infuse - 30 minutes
7
Sprinkle the gelatin over the cold water in a medium-sized bowl & let stand - 5 to 10 minutes.
8
Remove vanilla bean from cream mixture & reheat over medium heat; Pour the warm cream over the gelatin; Stir until the gelatin is dissolved.
9
Divide the Panna Cotta mixture into the 6 ramekins or large wine goblets; Chill until firm - 2 to 4 hours.
10
Plating: Garnish the panna cotta with a couple of tablespoons of the granita with a fresh rosemary sprig.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups red wine Apothic, 1/2 cup sugar, 1/2 cup water, 2 tablespoons cassis liqueur creme de, and more.

Yes, Apothic Granita And Vanilla Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apothic Granita And Vanilla Panna Cotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions