Cooking

Vanilla Panna Cotta with Cherry Consomme

posted: 06/30/10

Take Home Chef, Episode 61: Ava's Menu

INGREDIENTS

  • FOR THE VANILLA PANNA COTTA:
  • 2/3 cup/145 ml whole milk
  • 1 tablespoon/10 g unflavored gelatin powder
  • 2 1/4 cups/590 ml heavy whipping cream
  • 1/4 cup/50 g sugar
  • 1 vanilla bean, split lengthwise
  • FOR THE CHERRY CONSOMM?:
  • 1 cup/225 ml water
  • 1/4 cup/55 ml fresh lemon juice
  • 3 tablespoons/40 g sugar
  • 1 cinnamon stick (optional)
  • 1 pound/450 g fresh red cherries, halved, pitted

PREPARATION:

TO MAKE THE VANILLA PANNA COTTA:

  1. Place the milk in a heavy small saucepan. Sprinkle the gelatin over the milk. Set aside for 5 minutes to allow the gelatin to soften. Place the cream and sugar in a medium saucepan. Gently scrape the seeds of the vanilla bean into the cream. Whisk to blend.
  2. Place a small saucepan over a medium-low heat and heat the cream mixture, stirring often, for about 8 minutes or until the cream is hot and the sugar dissolves (do not allow the cream to boil). Heat the milk mixture over medium-low heat and stir for about 5 minutes or until the gelatin dissolves (do not allow the milk to boil).
  3. Once the gelatin has dissolved, stir the milk mixture into in the hot cream mixture and remove from the heat. Discard the vanilla bean. Pour the cream mixture into four 6-ounce/170-ml ramekins or custard cups. Refrigerate uncovered until cold, then cover and refrigerate for 3 to 4 hours or until the panna cotta has set.
  4. TO MAKE THE CHERRY CONSOMM?:
  5. Stir the water, lemon juice, sugar and cinnamon in a medium saucepan over high heat for about 5 minutes or until the sugar dissolves and the mixture comes to a rapid boil. Add three-fourths of the cherries and remove from the heat.
  6. Set aside for 20 minutes or until the mixture is cool. Discard the cinnamon stick, if using. Transfer the mixture to a food processor. Pulse for 15 seconds or until the cherries are finely chopped.
  7. Strain the cherry mixture through a fine sieve and into a bowl. Discard the solids. Cover and refrigerate the consomm? until it is cold.
  8. Remove the panna cotta from the refrigerator and dip the ramekins into a little hot water for a couple of seconds to loosen the panna cotta. Run a small sharp knife around the sides of the panna cotta to help loosen them, if necessary.
  9. Invert the panna cotta onto plates allowing the panna cotta to slip out easily onto the plates. Arrange the remaining fresh cherries around the panna cotta. Drizzle the cherry consomm? around the panna cotta and serve.
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