What’s better than silky and creamy panna cotta with a vibrant, tart rhubarb coulis? If it’s made with your favorite sparkling wines of course. These cooked cream coupes (aka pannacotta al prosecco) are made with Brown Brothers popular Prosecco NV and Prosecco Rosé wines. An elegant and decadent dessert that’s perfect for a summer picnic or afternoon tea.
Why you’ll love this recipe
- A delicious dessert that’s made with your favorite sparkling wines
- Quick and easy to make
- Excellent meal prep dessert as it sets overnight
For more dessert options, please check out my German plum cake, triple chocolate muffins, and cherry brownies.
Brown Brothers Prosecco NV & Rosé Prosecco
The grapes for these refreshing sparkling wines are grown in Brown Brothers Banksdale vineyard in the cool climate of the King Valley, one of the largest prosecco-producing areas in Australia.
Celebrate life’s everyday moments with these delicious summer wines. They make a perfect accompaniment to brunch, afternoon tea, or summer picnics.
- Brown Brothers Prosecco NV and Prosecco Rosé – These wines are available nationwide and can be purchased from participating supermarkets and all major liquor stores (RRP $19.99 NZD).
- Cream and milk – The fat content in the cream and milk not only gives this dessert the rich flavor it also helps the panna cotta to set properly. Don’t use low-fat alternatives.
- Gelatin – Unflavored gelatin powder or leaves are needed for this panna cotta.
- Vanilla – Vanilla paste, extract, and a fresh vanilla pod all work well for this recipe. Choose a vanilla product with beans.
- Rhubarb – The color of the coulis depends on the hue of your stalks. Choose deep red stalks for a vibrant coulis.
- Sugar – Castor sugar works well for this recipe.
- Salt – Don’t skip the salt. It rounds out the flavors of the coulis.
Tips for making prosecco panna cotta
- Don’t boil the cream mixture as it will impact the gelatin from setting.
- Soaking or “blooming” of the gelatin is essential. Make sure it’s completely dissolved.
- You have to cool down the cream and gelatin mixture before adding the prosecco and whipped cream or it will curdle and the whipped will melt.
- Add the rhubarb coulis when serving after the panna cotta has fully set in the fridge.
Seasonal fruit – Berries including strawberries as well as cherries make a delicious coulis. Stewed stonefruit such as peaches and nectarines work well too. Passionfruit makes another fabulous panna cotta topping. My stewed apples and pears also go well with panna cotta.
Caramel sauce – Top the panna cotta with caramel sauce, or some maple syrup for some extra indulgence.
Ramekins – I serve the panna cotta in champagne coupes but you can also make it in ramekins molds.
Sign-up for my newsletter for more from-scratch recipes.
How do you store panna cotta?
At what temperature do you serve panna cotta?
Can I make this panna cotta with other sparkling wines?
Prosecco Panna Cotta with Rhubarb Coulis
Prosecco Panna Cotta
- 1 1/2 cups full-fat cream (35%)
- 1 cup milk
- 1/3 cup Brown Brothers Prosecco NV
- 1/3 cup castor sugar
- 1 tsp vanilla paste
- 3 tsp gelatine powder or 4 leaves
- 2 tbsp cold water
- 2 cups rhubarb stalks
- 1/3 cup castor sugar
- 1/3 cup Brown Brothers Rosé Prosecco
- 1/8 tsp salt
Prosecco Panna Cotta
- Combine half of the cream, milk, and vanilla paste in a medium saucepan. Bring everything to a simmer while stirring to dissolve the sugar. Don't boil the mixture. Remove the saucepan from the heat and set aside.1 1/2 cups full-fat cream (35%), 1 cup milk, 1/3 cup Brown Brothers Prosecco NV, 1/3 cup castor sugar, 1 tsp vanilla paste
- In the meantime, add the gelatine powder to the cold water. Stir and let it sit for 5 minutes to soften (bloom).3 tsp gelatine powder, 2 tbsp cold water
- Whip the other half of the cream until stiff peaks form.
- Add the dissolved gelatine to the warm cream mixture while stirring. Cool it down in the fridge or freezer for 10-15 min until it starts to thicken.
- Slowly fold in the prosecco by hand, followed by the whipped cream.
- Strain and pour it into 4 dessert glasses or ramekin molds and let it cool to room temperature. Place it in the fridge for a minimum of 4 hours or overnight until set.
- Add the stalks to a medium saucepan alongside the sugar, Rosé prosecco, and salt.2 cups rhubarb stalks, 1/3 cup castor sugar, 1/3 cup Brown Brothers Rosé Prosecco, 1/8 tsp salt
- Cook everything on low heat for 10-15 minutes until the rhubarb starts to fall apart and the liquid has a syrup-like consistency.
- Let the rhubarb cool down and purée it. Add it to the panna cotta and serve cool.