Panna Cotta

By Adam Meade, Head Chef, Locale Restaurant De Bortoli Yarra Valley Estate

Panna Cotta
Match the creaminess of this quintessential Italian treat with a delicious sparkling Prosecco.

375gm cream

135gm milk

80gm castor sugar

1/4 teaspoon vanilla paste

3.5 sheets gelatine

60gm De Bortoli Prosecco

Zest of half a lemon

Soak gelatine in ice water. Heat cream, milk, sugar, lemon zest and vanilla until the sugar dissolves. Do not boil. Squeeze water out of gelatine and stir into the hot cream mix. Strain and allow to cool slightly before adding De Bortoli Prosecco. Set in lightly greased moulds.

Enjoy with a cold glass of De Bortoli Prosecco! Delightfully lively and fresh, De Bortoli Prosecco is the ‘go-to’ sparkling this summer. Delicious chilled. Pale with green hues. Fruit-driven with hints of spring blossom, it tastes of apple and pear with fresh lemon, gentle creaminess and fine bubbles.

To purchase De Bortoli Prosecco visit to find your local stockist or shop online at RRP $17.99 #popthisprosecco #debortoli



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