mediterranean · dessert

Apothic Granita and Vanilla Panna Cotta

Name: Apothic Granita and Vanilla Panna Cotta
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 4 black peppercorns; 2 tablespoons crème de cassis liqueur; 1 sprig fresh rosemary; 4 1/2 teaspoons Knox unflavored powdered gelatin; 2 cups half and half; 2 cups heavy cream; 1 tablespoon fresh lemon juice; 1/2 cup sugar; 1 vanilla bean, split lengthwise; 6 tablespoons cold water; 1 1/2 cups of Apothic Red Wine

“You can never have too many Mediterranean recipes, so give Apothic Granitan and Vanilla Panna Cottan a try. This gluten free recipe serves 6 and costs $2.6 per serving. One portion of this dish contains around 7g of protein, 38g of fat, and a total of 522 calories. 5 people have tried and liked this recipe. This recipe from Foodista requires sugar, vanilla bean, lemon juice, and knox powdered gelatin. From preparation to the plate, this recipe takes around 45 minutes. Only a few people really liked this dessert. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. Similar recipes are Vanilla Panna Cotta, Vanilla Panna Cotta, and Vanilla panna cotta.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Peppercorns4
Crème de cassis liqueur2 tbsp
Rosemary1 sprig
Knox powdered gelatin4.5 tsp
Half and half2 cups
Heavy cream2 cups
Lemon juice1 tbsp
Sugar½ cup
Vanilla beansplit lengthwise1
Water6 tbsp
Apothic red wine1.5 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
Combine all ingredients into a medium saucepan over medium-low heat & simmer 10 to 15 minutes.Cool completely to room temp. Strain into a shallow airtight container; Cover & place in the freezer 2 hours.Take a fork & scrape the surface of the granita to form icy crystals (think of a snow cone).
2
Heat the heavy cream, half-n-half & sugar in a saucepan over medium heat to dissolve the sugar;
3
Remove from heat & scrape the seeds from the vanilla bean into the cream;

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