February 12, 2018
February Recipe of the Month: White Chocolate Panna Cotta
By MPrice
Raspberry Gelée
- 3 sheets gelatin (available in specialty stores)*
- 1 cup water (to soak the gelatin)
- 1¾ cups Chambord liqueur (for a no-alcohol substitute, melt equal amount of seedless raspberry jam)
- ½ cup sugar
- 1 to 2 baskets of raspberries, some are for garnish
Soak the gelatin sheets in water in a small bowl and set aside. Boil the Chambord liqueur and sugar in a pot until sugar dissolves, about five minutes. Remove the pot from the heat and add the melted gelatin. Prepare individual serving bowls by placing the desired amount of raspberries in the bottom of each bowl. Pour the gelatin over the raspberries and fill to about ¼ inch full, approximately 3 tablespoons for each dish. Place in the refrigerator and chill for five hours. * Gelatin sheets work best but you can substitute one packet of gelatin rehydrated for each sheet of gelatin.
White Chocolate Panna Cotta
- 5 sheets gelatin (available in specialty stores)
- ¼ cup milk
- 4 cups heavy cream
- ½ cup granulated sugar
- 1 vanilla bean, split and scraped
- 3 ½ ounces chopped white chocolate
Place the five sheets of gelatin in a small bowl, add the milk and allow to stand for 10 minutes. Put the cream, sugar and vanilla in a saucepan over medium heat and bring to a boil. Remove from the heat and add the gelatin mixture and whisk until it is dissolved. Add the chocolate and stir until it is melted and the mixture is smooth. Strain the mixture through a sieve. Take the bowls of the raspberry gelatin out of the refrigerator and pour the panna cotta mixture over the raspberry gelatin to fill the bowls. Refrigerate for 4 to 6 hours or until set.
Raspberry Coulis
Makes ½ cup
- ½ cup water
- ½ cup Chambord liqueur (for a no-alcohol substitute, melt equal amount of seedless raspberry jam)
- 2 tablespoons sugar
Boil the water, Chambord liqueur and sugar in a small pot, stirring occasionally, and cooking until syrupy and reduced to about a ½ cup. This should take about 10 to 12 minutes. Set the syrup aside to chill.
TO ASSEMBLE
Dip the bowls of panna cotta into hot water to loosen them. Then flip them over and out onto a plate. Drizzle the raspberry coulis around the panna cotta. Place a cookie and a biscotti next to the panna cotta layered on top of each other. Spoon some syrup onto the plate and sprinkle with some loose berries. You can use a rosemary stem as a skewer for some fresh raspberries to add an interesting twist.
Search
