members recipes

Ingredients
• 2 Cups heavy whipping cream



• 3 tbsp• Vanilla Syrup



• 2 Ounces granulated sugar



• 1 Envelope Knox or other brand unflavored gelatin



• ¼ Cup cold water



• Bunch of Strawerries



• Shiraz Wine



• Brown Sugar



• Butter (of course)

Method
Dissolve gelatin in water. Pour the whipping cream into a saucepan. Take 1 vanilla bean, cut it open, and scrape it out into the saucepan. Then add the whole bean. Add sugar and mix. Heat the mixture over moderate heat (do not oil) and simmer for 15 minutes. Remove pan from the heat and remove vanilla bean with tongs and discard. Stir the mixture consistently while gradually dissolving the gelatin/water into the hot whipping cream. Pour the mixture into pudding cups that have been rinsed out with cold water to chill. Put cups in the fridge for 3 - 4 hours until set. Ready your pan with butter and sauté strawberries. Set aside then melt sugar with red wine. Allow it to simmer until it thickens. Add the sautéed strawberries. When ready to serve, turn the panacotta upside down onto serving plates and place topping over each one.