Vanilla Panna Cotta

Savour - - SCRUMPTIOUS SUMMER RECIPES - Sub­mit­ted by Gary Faessler, River's Bend Win­ery

with Pas­sion Fruit Coulis and Sum­mer Berries

Serves 6

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

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