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?
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