Red-Vine Flavor Extract Infused Creamy Red Vines Panna Cotta

Red-Vine Flavor Extract Infused Creamy Red Vines Panna Cotta

Dolce Flav

Servings

6

Prep Time

255 minutes

Category

Red Vine

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

  • 2 cups heavy cream
  • 1 cup whole milk
  • ½ cup granulated sugar
  • 1–2 teaspoons Red‑Vine flavor extract (adjust to taste)
  • 1 packet (about 2¼ tsp) unflavored gelatin
  • 3 tablespoons cold water (for blooming gelatin)
  • Fresh berries or whipped cream, for garnish (optional)

Directions

  1. Bloom Gelatin: Sprinkle the unflavored gelatin over 3 tablespoons of cold water in a small bowl; let stand for 5 minutes to bloom.

  2. 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.

  3. 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.

  4. Dissolve Gelatin: Add the bloomed gelatin into the warm cream mixture and stir until fully dissolved.

  5. Strain & Portion: Optionally strain the mixture to ensure silky texture, then pour into individual ramekins or molds.

  6. Chill Until Set: Refrigerate for at least 4 hours (or overnight) until the panna cotta is set and jiggly.

  7. Serve: Unmold or serve directly from ramekins, topped with fresh berries or whipped cream for contrast.