Strawberry Vin Santo Sauce Food

STRACCIATELLA WITH STRAWBERRIES AND VIN SANTO

Steps:

• Combine the sugar with 1 cup of the strawberries in a medium bowl. Using a fork, mash the berries to release the juices. Add the vin santo, lemon zest, vanilla and remaining 1 cup of strawberries. Stir together with a spoon. Divide the gelato among 4 glasses or bowls. Top with some of the strawberry mixture and a pinch of the flaky salt. Serve with a biscotti for dipping if desired.

STRAWBERRY VIN SANTO SAUCE

Steps:

• Puree 1 pound strawberries in processor. Transfer puree to heavy large saucepan. Mix in sugar, Vin Santo, vanilla extract and grated lemon peel. Simmer over medium-low heat until sauce is reduced to 2 cups, stirring often, about 15 minutes. Cool. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
• *Vin Santo is an Italian dessert wine sold at some liquor stores and some specialty foods stores.

ROASTED STRAWBERRIES WITH VIN SANTO

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Add the strawberries, oil, 2 tablespoons of the sugar and a pinch of salt to the prepared baking sheet. Toss well to coat evenly and spread out on the baking sheet. Roast until the strawberries are soft and have released some of their juices, about 30 minutes. Pour the strawberries and the juices into a bowl and toss with the wine. Allow to cool to room temperature.
• Meanwhile, in a medium bowl, whisk the heavy cream with the mascarpone and the remaining 3 tablespoons sugar until soft peaks form, about 3 minutes.
• To serve, divide the strawberries among small serving cups or coupes. Dollop with the cream and sprinkle with some of the cookie crumble.

PANNA COTTA WITH STRAWBERRY-VIN SANTO SAUCE

Steps:

• Pour 1/4 cup water into metal bowl; sprinkle gelatin over.
• Let stand until gelatin softens, about 10 minutes.
• Set bowl in saucepan of simmering water.
• Stir just until gelatin dissolves, about 1 minute.
• Combine cream, sugar, honey and vanilla in heavy large saucepan.
• Bring to boil, stirring until sugar dissolves.
• Remove from heat.
• Add gelatin mixture and Vin Santo; whisk until well blended.
• Divide 2 cups pine nuts among ten 3/4-cup custard cups.
• Divide cream mixture among cups.
• Chill overnight.
• Set cups in small bowl of warm water to loosen panna cotta, about 20 seconds each.
• Run small knife between panna cotta and custard cups.
• Invert panna cotta onto plates.
• Spoon sauce over.
• Sprinkle with additional pine nuts; serve.
• --------STRAWBERRYVIN SANTO SAUCE----------.
• Puree 1 pound strawberries in processor.
• Transfer puree to heavy large saucepan.
• Mix in sugar, Vin Santo, vanilla extract and grated lemon peel.
• Simmer over medium-low heat until sauce is reduced to 2 cups, stirring often, about 15 minutes.
• Cool.
• (Sauce can be prepared 2 days ahead. Cover and refrigerate.)*Vin Santo is an Italian dessert wine sold at some liquor stores and some specialty foods stores.
• Makes 2 cups.

STRAWBERRY PARFAIT WITH VIN SANTO, MASCARPONE & BISCOTTI

Steps:

• Place the biscotti biscuits in a plastic bag and crush them lightly with the end of a rolling pin, leaving them slightly chunky. Tip the crushed biscuits into a bowl, drizzle over the Vin Santo and give it a stir. In small bowl, use a fork to slightly mash half of the strawberries with the sugar.
• Whip the mascarpone in a medium bowl, then fold into the whipped cream. If the mixture appears too thick fold through a little milk. In a 1-litre glass bowl, spread half of the soaked biscotti. Top with half of the mashed strawberries and then half of the mascarpone mixture. Repeat until you have used up everything. Slice the remaining strawberries and scatter over the top. Refrigerate, then pack into a cooler as this dessert should be served chilled.

PANNA COTTA WITH STRAWBERRY-VIN SANTO SAUCE

Steps:

• Pour 1/4 cup water into metal bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Set bowl in saucepan of simmering water. Stir just until gelatin dissolves, about 1 minute.
• Combine cream, sugar, honey and vanilla in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Add gelatin mixture and Vin Santo; whisk until well blended.
• Divide 2 cups pine nuts among ten 3/4-cup custard cups. Divide cream mixture among cups. Chill overnight. Set cups in small bowl of warm water to loosen panna cotta, about 20 seconds each. Run small knife between panna cotta and custard cups. Invert panna cotta onto plates. Spoon sauce over. Sprinkle with additional pine nuts; serve.
• *An Italian dessert wine available at some liquor stores and specialty foods stores.