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Red-Vine Flavor Extract Infused Creamy Red Vines Panna Cotta
Dolce Flav
Rated 5.0 stars by 1 users
Category
Red Vine
Author:
Dolce Flav
Servings
6
Prep Time
255 minutes
Cook Time
0 minutes
This Red‑Vine Flavor Extract Infused Creamy Panna Cotta delivers a smooth, silky dessert that's subtly kissed by the nostalgic red-licorice essence. By whisking together cream, milk, sugar, and Red-Vine flavor extract, then gently incorporating bloomed gelatin and chilling until set, you create an elegant, make-ahead dessert that’s rich, refreshing, and unforgettable. The gentle infusion ensures the red-licorice aroma shines without overwhelming, making this panna cotta both luxurious and playful.
Ingredients
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2 cups heavy cream
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1 cup whole milk
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½ cup granulated sugar
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1–2 teaspoons Red‑Vine flavor extract (adjust to taste)
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1 packet (about 2¼ tsp) unflavored gelatin
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3 tablespoons cold water (for blooming gelatin)
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Fresh berries or whipped cream, for garnish (optional)
Directions
Bloom Gelatin: Sprinkle the unflavored gelatin over 3 tablespoons of cold water in a small bowl; let stand for 5 minutes to bloom.
Combine Dairy & Sugar: In a saucepan, heat heavy cream, whole milk, and granulated sugar over medium-low heat, stirring until sugar completely dissolves—do not boil.
Add Flavor Extract: Remove from heat and whisk in Red‑Vine flavor extract, starting with 1 teaspoon and adding more to taste for a balanced red-licorice essence.
Dissolve Gelatin: Add the bloomed gelatin into the warm cream mixture and stir until fully dissolved.
Strain & Portion: Optionally strain the mixture to ensure silky texture, then pour into individual ramekins or molds.
Chill Until Set: Refrigerate for at least 4 hours (or overnight) until the panna cotta is set and jiggly.
Serve: Unmold or serve directly from ramekins, topped with fresh berries or whipped cream for contrast.
Recipe Note
10 FAQs About This Recipe
Can I use a different flavor extract?
Yes—cherry, strawberry, or red-licorice-style extracts work too. Adjust quantity as they may differ in intensity.
How much Red-Vine extract is ideal?
Start with 1 teaspoon (per ~3 cups liquid) and adjust up to 2 tsp depending on how pronounced you want the flavor—extracts are concentrated.
Can I make this dairy-free?
Absolutely—use full-fat coconut milk (canned) and coconut cream as substitutes.
Can I skip the gelatin and use agar-agar?
Yes—use about 1 teaspoon agar-agar powder, dissolve in the hot liquid and simmer for 2 minutes before chilling.
How long does it keep?
Store in the fridge, covered, for up to 3–4 days. Garnish just before serving for best presentation.
Can I double the recipe?
Yes—just ensure you have enough molds or a larger serving dish.
Why not boil the cream?
Boiling can alter the delicate extract flavor. Gently heating preserves the red-licorice notes.
Can I add mix-ins like fruit or nuts?
Avoid embedding in the panna cotta; instead, use as garnish to preserve the smooth texture.
Can I serve this with sauces?
Yes—drizzle with fruit coulis or caramel to complement the red‑licorice profile.
How do I unmold neatly?
Dip ramekins briefly (5–10 seconds) in warm water, then invert onto a plate and gently release.