Vanilla Panna Cotta | Cherry Coulis | Mint
Want to impress your dinner guests without a mess, or much work? This one pot recipe is finished in 30 mins and can be made in advanced. Panna Cotta is a classic Italian dessert, similar to ice cream, minus the eggs and cooking process. You simply warm the sweetened cream, mix with gelatin and mold. Voila, c'est tout! .
Yields: 8 | Cook Time : 30 min
2 envelope unflavored gelatin (about 2 tablespoon)
4 tablespoons cold water
4 cups heavy cream
2 cup half and half
2/3 cup sugar
1 Fresh Vanilla pod (or 2 teaspoons vanilla extract)
1. In a small place powdered gelatin and bloom with the teaspoons of cold water
2. In a large pan bring heavy cream, half and half, vanilla and sugar to boil over moderately high heat while stirring. Remove from heat once it begins to boil.
3. Scoop out bloomed gelatin from bowl and stir making sure to incorporate evenly into the cream mixture.
4. Pour into 8 rubber molds, ramekins, or small jars of your choice.
5. Chill for couple hours, for un molding of rubber molds you can use small off set spatula and dip the base of molds in warm water to assist in un molding.
6. Garnish with cherry coulis and mint
12 Oz Fresh or Frozen Cherries (2 1/2 cups)
3 tbs granulated sugar ( cherries are already pretty sweet, option to add more)
1 tbs champagne vinegar or lemon juice
1 tsp corn starch
1. If using fresh cherries, pit and halve them. If using frozen, thaw, drain, and halve them.
2. In a 2-quart saucepan, whisk together sugar, lemon juice or vinegar with pinch salt. Stir in the cherries. Bring to a boil over medium heat, stirring occasionally. Reduce to a simmer and cook until the liquid thickens enough to coat the back of a spoon, about 5 minutes.
3. In a small bowl, stir the cornstarch with 1 tsp. water. Add to the cherry sauce and cook until thickened, about 2 minutes. Let cool to room temperature. If the sauce thickens during cooling, stir in water, 1 tsp. at a time, until it reaches your desired consistency.
Bon Appétit !!