01.01.2003 -dessert - crem fraiche
Panna cotta with raspberry coulis (panacotta)
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A super easy dessert
to make and one that has earned its place in the pantheon of Italian desserts
alongside tiramisus and other zabagliones. Do me a favor and only use liquid cream
beans instead of a mere extract. In exchange, I promise you a unique memory redolent of vanilla. »
2 days ahead
- Pour cream in a container
- Cut vanilla beans in half lengthwise
- Scrape meat of beans from inside of pods
- Add scrapings along with pod to cream
- Store in refrigerator for 24 hours to allow vanilla to infuse with cream
Preparing panna cotta
- Place sheets of gelatin in deep dish with some cold water to moisten gelatin and soften it
- Remove vanilla bean pods from cream
- Pour cream into pan over slow fire
- Add sugar and mix well
- Heat until cream comes to a boil
- Remove from heat and add previously drained gelatin
- Mix until gelatin has completely blended with cream
- Distribute creme fraiche among bowls or individual ramekins.
- Cool at room temperature then store overnight in refrigerator.
- Remove bowls from refrigerator and unmold onto platter. To unmold, run blade of knife between ramekin and panna cotta. Dip bowl several seconds in warm water to help unmold. Be careful not to leave in warm water for too long or
- panna cotta will liquefy.
- Cover bottom of 4 plates with raspberry coulis
- Place each panna cotta in center
- Place a tiny leaf of fresh mint on top.
- This recipe has a fresh taste that is absolutely fabulous. It is incredibly fresh and flavorful and not overly sweet. I am sure you will enjoy it in the spring and summer time.
- It is also a recipe that calls for imagination. Like a creme brulee, I can well imagine adding a bit of saffron or anything else I can come up with. Chocolate would be fantastic with it. Think how fabulous the panna cotta would be with chocolate icing. The challenge is pouring the warm chocolate over it without melting the base.
- For easier unmolding, I recommend you try pouring your panna cotta into flexible molds.
- If you want it a little lighter, you can replace part of the cream with whole milk. I'm willing to make an exception for the cream but using vanilla sugar or vanilla extract instead of real vanilla beans is entirely out of the question. I love seeing those tiny dark specks of vanilla dotting the surface of a panna cotta. You can also see it in creme brulee when it's made with real vanilla.
- You don't have to infuse the vanilla overnight in the refrigerator but I think it enhances of the vanilla flavor. I also recommend keeping the vanilla bean pod skins and soaking them in milk. It makes absolutely delicious vanilla milk.
- In a nutshell, go ahead and imagine everything you can do with this fabulous dessert…
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