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  • Saffron Pana Cotta with a glass and bottle of sparkling wine

We share our curated Food & Wine Pairing recipes from the Château for you to enjoy at home!

Our "Bubbles & Bites" experience highlights the flavors of cuisines around the globe. This third showcase menu takes you on a journey to Morocco, celebrating the rich spices of North Africa, and opening your eyes to a new side of sparkling wine.

A spiced mandarin coulis and a touch of saffron give this classic dessert an exotic Moroccan twist. We recommend pairing the Saffron Panna Cotta with our newest vintage release of the luscious 2017 Verméil Demi-Sec.

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Ingredients

Servings: four 4oz Panna Cotta

  • 2 gelatin sheets
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/4 cup sugar
  • 1 tablespoon saffron

Spiced Mandarins:

  • One 15oz can mandarin oranges
  • 1 tablespoon honey
  • 1 star anise
  • 1 cinnamon stick, broken in half
  • Juice of 1/2 lemon, or to taste

Instruction

Panna Cotta:

Soak gelatin sheets in a bowl with cold water for about 15 minutes.

Meanwhile pour heavy cream and whole milk in a saucepan, add sugar and saffron, and cook over low heat for about 15 minutes.

Then bring the mixture to a boil and turn off.

Transfer the warm mixture to a bowl and add the drained gelatin sheets.

Whisk until the gelatin sheets are completely melted.

Divide the mixture equally into four 4oz ramekins and let it cool room temperature.

After that, place them in the refrigerator for about 6 hours.

Spiced Mandarins:

Place the mandarin oranges, honey, star anis, cinnamon stick, and lemon juice in a saucepan and cook over medium low heat until it reaches a jammy consistency.

Let it cool room temperature for about 30 minutes, remove cinnamon stick and star anis, and pour over the panna cotta. Refrigerate for about an hour and then it's ready to eat.

Moroccan food bites on plate with bottle of sparkling wine pouring into a glass

Bubbles & Bites: A Journey to Morocco

At the Château, we serve the Saffron Panna Cotta as the ending sweet bite. Book your Food & Wine Pairing experience today.