St. Francis Winery & Vineyards

Recipes

Summer Berry Panna Cotta Suggested Wine: Zinfandel

Ingredients:	Makes 6 servings 2 cups cream ¼ cup sugar 2 strips lemon zest 1 cinnamon stick 1 tablespoon gelatin 1 cup milk 1 ½ teaspoons vanilla extract

Directions:	Simmer the cream, sugar, lemon zest and cinnamon stick for 5 minutes. Bloom the gelatin by sprinkling the gelatin over the milk in a small mixing bowl. Let stand 4 minutes. Add the gelatin mixture to the cream mix. Cook 2-3 minutes. Remove the cinnamon stick and lemon strips. Stir in the vanilla. Place the mixture in a bowl. Place the bowl in a larger bowl of ice to cool the cream mix. Cool for about 10 minutes. Pour the mixture into 6, 4-ounce ramekins. Refrigerate about 4 hours or until set. Remove the panna cotta from the ramekin and serve in a pool of strawberry sauce.

	Strawberry Sauce
Ingredients:	1 pint strawberries, stems removed 1 cup sugar 2 tablespoons lemon juice

Directions:	In a saucepot, heat the strawberries, sugar and lemon juice over a low flame. Cook for 15 minutes. Cool and puree in blender.