Why only drink wine with your dinner when you can have a *little bit extra* in your dessert, too?

Here are three wine-inspired sweet treats that are easy to make, tasty and impressive!

White Wine Granadilla Sorbet

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What could be more refreshing than granadilla sorbet? Granadilla sorbet made with a dash of Shine Club Wine Natural Sweet White, that’s what! This fruity fave is super easy to make, and even easier to eat!

Ingredients

  • 1 cup Shine Club Wine Natural Sweet White
  • 3/4 cup sugar
  • 2 cups granadilla pulp
  • 2 egg whites
  • Mint, to garnish
shine club wine, shine club, wine dessert, pudding, alcohol dessert, clara jane bjorkman, food, food influencer

How to Make it

  1. In a saucepan over medium heat, add the Shine Club Wine Natural Sweet White and sugar. Stir the mixture until the sugar has dissolved, ensuring it doesn’t boil.
  2. Add the granadilla pulp and mix. Then, pour the mixture into a freezer-proof dish and place it in the fridge to cool. Once cooled, transfer to the freezer and allow it to freeze for 2 hours.
  3. Separate your eggs and beat the egg whites until stiff peaks have formed.
  4. Remove the sorbet from the freezer and whisk for a few minutes to break up the crystals. Fold in the egg whites and place back in the freezer.
  5. Continue to whisk the sorbet every 30 minutes for 3 to 4 hours, then store in the freezer until ready to serve.
  6. Serve scooped in a glass and garnish with extra granadilla pulp and fresh mint.

Red Wine Chocolate Mousse

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Is there anyone that doesn’t love chocolate and red wine – especially when paired together? If you have a date night-in or girls’ get-together coming up, take your chocolate mousse to another level with a dash of Shine Club Wine Natural Sweet Red.

Ingredients

  • 1/4 cup sugar
  • 1 1/2 cups whipping cream
  • 1/2 cup Shine Club Wine Natural Sweet Red
  • 4 egg yolks
  • 200g dark chocolate, finely chopped
  • 2 tsp vanilla essence
  • Pinch of salt
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How to Make it

  1. Place the egg yolks and sugar in a mixing bowl and beat at a high speed until pale and fluffy.
  2. In a saucepan over low heat, add 1 cup cream and the Shine Club Wine Natural Sweet Red. Allow the mixture to warm up for a few minutes without bringing it to a boil.
  3. While the mixer is running, slowly pour the warm cream mixture into the egg mixture and continue to mix for a few minutes. You don’t want the eggs cook!
  4. Once combined, pour the mixture back into the saucepan and place over low heat, whisking continuously.
  5. Remove the pan from the heat and stir in the chocolate, vanilla and salt, stirring until the chocolate has melted.
  6. Divide the mixture between 4 to 6 glasses and place in the fridge to set for at least 3 hours.
  7. Whip the remaining cream and use it as a topping. Garnish with grated chocolate or fresh berries.

Rosé Panna Cotta

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Nothing beats a smooth, delicate panna cotta. It’s impressive to serve, but quick and easy to prepare. This recipe is topped with a layer of Shine Club Wine Natural Sweet Rosé for a grown-ups-only twist.

Ingredients

For the panna cotta:

  • 1/4 cup cold water
  • 1 packet gelatin
  • 2 cups cream
  • 1/4 cup sugar
  • 1 tsp vanilla essence
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For the rosé layer:

  • 1 1/4 cup Shine Club Wine Natural Sweet Rosé
  • 5g gelatin

How to Make it

For the panna cotta:

  1. Place the gelatin and cold water in a small bowl and allow the gelatin to bloom for 5 minutes.
  2. In a saucepan over medium heat, add the cream, sugar and vanilla and stir until sugar dissolves. Allow the mixture to simmer lightly for a few minutes.
  3. Remove from heat and stir in the gelatine and whisk well.
  4. Divide the mixture between 4 glasses and place in the fridge to set for at least 3 hours.

For the rosé layer:

  1. In a small bowl, combine a 1/4 cup of Shine Club Wine Natural Sweet Rosé with the gelatine and allow to bloom for 5 minutes.
  2. Place the remaining wine in a small saucepan and heat up slightly. Ensure to not overheat.
  3. Remove from heat and stir in the gelatin. Set aside to cool before gently pouring over the set panna cotta.
  4. Place back in the fridge for another 2 hours, garnish and serve.