Name: Panna Cotta with Strawberry-Vin Santo Sauce
Yield: Makes 10 servings
Ingredients: 1/4 cup cold water; 4 teaspoons unflavored gelatin; 4 cups whipping cream; 1 cup sugar; 1 tablespoon orange blossom honey; 1/4 teaspoon vanilla extract; 1 tablespoon Vin Santo,* Muscat wine or cream Sherry; 2 cups pine nuts (about 9 ounces); Strawberry-Vin Santo Sauce; Additional pine nuts

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Panna Cotta with Strawberry-Vin Santo Sauce

(Panna Cotta con Salsa di Fragole al Vin Santo)

As tiramisù became the Italian restaurant dessert of the 1980s, so did panna cotta take over in the 1990s. The original recipe for "cooked cream" comes from Piedmont, but Tuscans have appropriated it. Their version of the eggless custard is often topped with honey and pine nuts, since the Tuscan city of Pisa is Europe's largest producer of pinoli. This recipe incorporates those ingredients into the custard, then tops it off with a delicious strawberry sauce laced with Vin Santo, the cherished dessert wine of the region. Begin making this one day ahead.

Recipe notes

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