Raspberry Panna Cotta with Vanilla Bean and Port Wine Reduction, Pistachio Sorbet

Name: Raspberry Panna Cotta with Vanilla Bean and Port Wine Reduction, Pistachio Sorbet
Yield: 4
Ingredients: 500 g of raspberries; 500 ml of Porto wine; 3 tablespoons of orange peel; 1 star anise; 1 vanilla bean; 6 tablespoons of butter; 1/2 cup of sugar; 250 ml of pistachio sorbet

1
500 g of raspberries
2
500 ml of Porto wine
3
3 tablespoons of orange peel
4
1 star anise
5
1 vanilla bean
6
6 tablespoons of butter
7
1/2 cup of sugar
8
250 ml of pistachio sorbet

Ingredients

1
500 g of raspberries
2
500 ml of Porto wine
3
3 tablespoons of orange peel
4
1 star anise
5
1 vanilla bean
6
6 tablespoons of butter
7
1/2 cup of sugar
8
250 ml of pistachio sorbet

Directions

1
Cut the raspberries into quarters and reserve (1)
2
Heat the Porto wine, orange peel, star anise, and vanilla bean in a saucepan over low heat until reduced by half (2)
3
Reserve the reduction
4
In a skillet, cook the raspberries with butter and sugar (3)
5
Add the Port wine reduction and let simmer (4)
6
Serve warm in a shallow dish (5), topped with pistachio sorbet