Cherry Panna Cotta
This version uses handy jarred cherries.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 341 |
| pro | 4 g |
| total fat | 22 g |
| sat. fat | 13 g |
| carb | 32 g |
| fibre | 1 g |
| chol | 79 mg |
| sodium | 43 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 7% |
| vit A | 26% |
| vit C | 3% |
| folate | 4% |
-
1 jar (19 oz/540 mL) sour cherries in syrup
1 cup (250 mL) milk
4 tsp (20 mL) unflavoured gelatin
2 cups (500 mL) whipping cream
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) vanilla
Dash almond extract
2/3 cup (150 mL) ruby port
Preparation:
Reserving juice, drain cherries in sieve set over bowl, pressing lightly and shaking sieve occasionally.
Meanwhile, pour 1/4 cup (50 mL) of the milk into large bowl. Sprinkle with gelatin; let stand for 5 minutes to soften.
Meanwhile, in saucepan, stir together remaining milk, cream and sugar; heat until steaming and sugar is dissolved. Pour into gelatin mixture, stirring until completely dissolved. Stir in vanilla and almond extract. Refrigerate or set over larger bowl of ice cubes and water until cold and thickened to consistency of raw egg whites, stirring often. Strain into large spouted measuring cup.
Rinse eight 3-inch (125 mL) ramekins or moulds with cold water; place on tray. Arrange all but 1/2 cup (125 mL) cherries evenly in ramekins, reserving remainder for sauce. Pour in cream mixture. Refrigerate until set, about 4 hours. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.)
In small saucepan, combine reserved cherry juice with Port; bring to boil over high heat and boil until syrupy and reduced to about 1/2 cup (125 mL), about 5 minutes. Let cool. Add reserved cherries. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Unmould panna cottas into chilled shallow bowls; drizzle port syrup around each.
Meanwhile, pour 1/4 cup (50 mL) of the milk into large bowl. Sprinkle with gelatin; let stand for 5 minutes to soften.
Meanwhile, in saucepan, stir together remaining milk, cream and sugar; heat until steaming and sugar is dissolved. Pour into gelatin mixture, stirring until completely dissolved. Stir in vanilla and almond extract. Refrigerate or set over larger bowl of ice cubes and water until cold and thickened to consistency of raw egg whites, stirring often. Strain into large spouted measuring cup.
Rinse eight 3-inch (125 mL) ramekins or moulds with cold water; place on tray. Arrange all but 1/2 cup (125 mL) cherries evenly in ramekins, reserving remainder for sauce. Pour in cream mixture. Refrigerate until set, about 4 hours. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.)
In small saucepan, combine reserved cherry juice with Port; bring to boil over high heat and boil until syrupy and reduced to about 1/2 cup (125 mL), about 5 minutes. Let cool. Add reserved cherries. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Unmould panna cottas into chilled shallow bowls; drizzle port syrup around each.
Source
Canadian Living Magazine: December 2006
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