inthekitchen
Saskatoon Panna Cotta
This light dessert is an elegant finish to a multicourse meal.
INGREDIENTS
Saskatoon Berry Coulis
1 cup Saskatoon berries
3/4 cup bottled water, room
temperature
4 Tbsp sugar
2 Tbsp corn starch
2 1/4 gelatin sheets (Blatt)
3 Tbsp bottled water, room
temperature
3/4 cup heavy cream (35%)
3/4 cup 18% cream
1/3 cup fresh Saskatoon berries
zest of 2 lemons
7 tsp sugar
cooking spray
add the Saskatoon berries, 1/2
cup of water, and sugar. Cook over
medium heat for 20-30 min.
2. Dissolve corn starch in remaining
1/4 cup of water and blend
thoroughly. Add immediately to
Saskatoon berry mixture while
whisking.
3. Increase temperature to high and
bring to a boil for 1-2 minutes.
4. Adjust consistency by adding
bottled water, if necessary.
5. Purée with an immersion blender
or food processor (be careful not to
burn yourself) and temper to 38°F.
Garnish
Panna Cotta
Panna Cotta
6 cracked sugar domes
6 chocolate and nut dipped
strawberries
METHOD
Saskatoon Berry Coulis
1. In a sauce pan over medium heat,
1. Add gelatin to water and
dissolve thoroughly.
2. In a sauce pan over medium
heat, add cream, berries, and
lemon zest. Bring to a rolling boil
and remove from heat. Reserve to
the side.
3. Spray 6 ramekins with cooking
spray.
4. Add gelatin to cream mixture
and mix thoroughly. Fill ramekins
and refrigerate overnight, or to a
temperature of 36°F.
5. Remove panna cottas from
fridge and unmold from the
ramekins by running the back
end of a paring knife around
the perimeter of the ramekin
(be careful not to cut the panna
cotta).
Garnish
For cracked sugar dome and
chocolate and nut dipped
strawberry recipes visit
ciaowinnipeg.com
Yield 6 servings
ciao! / oct/nov / two thousand sixteen
19