Panna Cotta With Strawberry-Vin Santo Sauce - cooking recipe

Ingredients

1/4 cup cold water
4 teaspoons unflavored gelatin
4 cups whipping cream
1 cup sugar
1 tablespoon orange blossom honey
1/4 teaspoon vanilla extract
1 1 tablespoon muscat wine or 1 tablespoon cream sherry
2 cups pine nuts (about 9 ounces)
pine nuts
STRAWBERRY VIN SANTO SAUCE
1 lb fresh strawberries, hulled, quartered (about 4 cups)
1/3 cup sugar
2 2 tablespoons muscat wine or 2 tablespoons cream sherry
1/4 teaspoon vanilla extract
1/4 teaspoonlemon, rind , packed, grated

Preparation

Pour 1/4 cup water into metal bowl; sprinkle gelatin over.
Let stand until gelatin softens, about 10 minutes.
Set bowl in saucepan of simmering water.
Stir just until gelatin dissolves, about 1 minute.
Combine cream, sugar, honey and vanilla in heavy large saucepan.
Bring to boil, stirring until sugar dissolves.
Remove from heat.
Add gelatin mixture and Vin Santo; whisk until well blended.
Divide 2 cups pine nuts among ten 3/4-cup custard cups.
Divide cream mixture among cups.
Chill overnight.
Set cups in small bowl of warm water to loosen panna cotta, about 20 seconds each.
Run small knife between panna cotta and custard cups.
Invert panna cotta onto plates.
Spoon sauce over.
Sprinkle with additional pine nuts; serve.
--------STRAWBERRYVIN SANTO SAUCE----------.
Puree 1 pound strawberries in processor.
Transfer puree to heavy large saucepan.
Mix in sugar, Vin Santo, vanilla extract and grated lemon peel.
Simmer over medium-low heat until sauce is reduced to 2 cups, stirring often, about 15 minutes.
Cool.
(Sauce can be prepared 2 days ahead. Cover and refrigerate.)*Vin Santo is an Italian dessert wine sold at some liquor stores and some specialty foods stores.
Makes 2 cups.