Drinks advice · Wine and food

Peach panna cotta with Batasiolo Moscato d’Asti DOCG

A panna cotta of cream and vanilla topped with stewed peach. Moscato d’Asti comes from Piedmont, is lightly sweet and, at 5.5 percent ABV, stays so light that another glass is possible after the meal.

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Bottle of Batasiolo Moscato d'Asti DOCG, wine

From the shelf

The bottle

Batasiolo Moscato d’Asti DOCG comes from Piedmont in Italy and is made from moscato. The wine stands at 5.5 percent by volume and the bottle contains 75 centilitres. The colour is clear straw yellow, the aroma intense and pure with peach, white fruit, apricot, fig and flowers. The taste is elegant and not overly sweet.

Batasiolo Moscato d’Asti DOCG

The combination

Why this works together

The wine literally smells of what is on the plate: peach and apricot. Such a direct echo only works if the wine is also sweeter than the dessert, otherwise it comes across sour. This panna cotta is deliberately only moderately sweetened, so that the moscato takes the sweet side upon itself. The light mousse does what carbonation always does: it lifts the cream fat off the tongue, so that the next spoonful arrives clear again. And at 5.5 percent ABV the wine adds no weight after a meal.

At the table

The dish

  • Before 4 people
  • Ready in 30 minutes, plus 4 hours to set
  • Type dessert

What you need

  • 600 millilitres whipping cream
  • 200 millilitres full-fat milk
  • 70 grams fine granulated sugar
  • 1 vanilla pod
  • 4 sheets of gelatine
  • 4 ripe peaches
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 30 grams of pistachios

How to make it

  1. Soak the gelatine leaves for five minutes in plenty of cold water.
  2. Split the vanilla pod open, scrape out the seeds and put the seeds and pod with the cream, milk and sugar in a saucepan.
  3. Heat everything to just below boiling point and stir until the sugar has dissolved. Do not let it boil, or the cream will split.
  4. Remove the pan from the heat, fish out the vanilla pod, squeeze out the gelatine and stir it into the warm cream until completely dissolved.
  5. Divide the mixture over four glasses or moulds and let them cool. Then put them in the fridge for at least four hours.
  6. Dip the peaches in boiling water for twenty seconds, rinse them cold and peel off the skin. Cut them into wedges.
  7. Warm the honey with the lemon juice in a pan, add the peach wedges and stew them for three minutes until just soft. Let them cool.
  8. Chop the pistachios coarsely. Spoon the peach with its syrup onto the panna cotta and sprinkle the nuts over it.

In the glass

Serving

Serve the wine at 6 to 8 degrees in a tulip-shaped glass. Moscato d’Asti is not a wine to keep or to let breathe: open the bottle when the dessert comes to the table. Once opened, it keeps for one day in the fridge with a good stopper.

Everything about Batasiolo Moscato d’Asti DOCGBack to Drinks advice from ’t Bockje

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