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Wednesday, November 27, 2013

panna cotta with raspberry red wine reduction


I don't know about you. . .
but to me, the word holiday is synonymous with dessert!
  
I am the type of person who will eat less turkey and mashed potatoes 
(at dinner that is - around midnight, a different story) 
the goal being to sample 
all of the various desserts. 
All of them.

That being said, 
most of the time people bring standards:  
pumpkin, squash, pecan pies, cookies-- 
sometimes mom will make rum baba 
or a special treat 
but generally everything is spiced and heavy. 
Wonderful, of course, but sometimes, don't you just want something of light richness with a bite of tanginess?
This dessert fits the bill 
and is elegant as well.
panna cotta with raspberry red wine reduction


ingredients:

for panna cotta

4 cups of heavy cream 
1/2 cup of sugar
2 1/2 teaspoons of vanilla extract
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons of cold water

for raspberry red wine reduction

1/2 cup (125ml) red wine
3 tablespoons (50g) sugar
small basket of raspberries

good quality dark chocolate, 
cut into 8 small triangle nibs for garnish

how to: 

1. Heat the heavy cream and sugar in a heavy saucepan. Once sugar is dissolved, remove from heat and stir in the vanilla extract.

2.Lightly grease eight ramekins/custard cups. 

3. Sprinkle the gelatin over the cold water in a medium-sized bowl 
and let stand 5 to 10 minutes.

4. Pour the warm cream/sugar mixture 
over the gelatin and stir 
until the gelatin is completely dissolved.

5. Divide the panna cotta mixture into the prepared cups, then chill them 
until firm, about 3-4 hours.

6. In a non-reactive skillet, cook the red wine, sugar, and raspberries over low-medium heat until the raspberries fall apart.

7. Strain all of the pulp/seeds out. 

8. After panna cotta has set, run a sharp knife around the edge of each 
and unmold onto individual serving plate.

9. When ready to serve, 
heat sauce slightly in a pan. 
Drizzle on the plate around/onto the 
panna cotta and garnish 
with a nib of the chocolate.


*Panna cotta recipe adapted 
from David Lebovitz' fabulous blog

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