Vanilla Panna Cotta
with Passion Fruit Coulis and Summer Berries
Non-stick cooking spray
4 cups heavy cream 1 tbsp granulated gelatin 1 vanilla bean, split
Pinch of salt 1/2 cup berry sugar 6 passion fruits cut in half lengthwise
I tsp confectioner’s sugar Summer fruits: blackberries, blueberries, raspberries Scoop out the flesh and seeds from passion fruits into a small bowl. Add enough confectioners’ sugar to sweeten as desired; stir until well combined and reserve in refrigerator. Lightly spray six 6-ounce molds with cooking spray; set aside. Place 3 tablespoons cold water in a small bowl; sprinkle gelatin over bowl and set aside to soften. In a medium saucepan add the heavy cream and bring to a simmer over medium-high heat. Stir in the softened gelatin mixture and berry sugar. Scrape the vanilla bean seeds into cream mixture along with the vanilla bean and salt; simmer stirring occasionally until gelatin and sugar have dissolved. Take off the heat and let stand for 5 minutes. Strain mixture over a fine sieve into a heatproof container with a pourable spout. Pour cream mixture evenly into prepared molds. Let cool and transfer molds to refrigerator and chill until set, at least 6 hours, preferably overnight. To serve, invert a panna cotta onto the center of each plate. Dress with passion fruit sauce and garnish with summer berries.
PAIR WITH: River's Bend Winery 2011 Late Harvest Siegerrebe