Chambord Panna Cotta Recipes

CHAMBORD PANNA COTTA

Steps:

• Lightly coat 8 6oz ramekins with butter & set on a small baking sheet.
• Combine milk, cream, sugar, dissolved gelatin & Chambord in a saucepan and bring to a quick boil. Let cool to room temperature.
• Divide the mixture evenly among the prepared ramekins.
• Cover with plastic wrap & refrigerate until well chilled & firm, at least 6 hours.
• Up to 2 hours before serving, remove the ramekins from the refrigerator. Run a small kitchen towel under very hot water.
• Wring out excess water. Fold the hot towel in half & lay it on the counter. Place the ramekins on the towel to help release the bottoms.
• Carefully run a thin knife around the inside of each ramekin to losen the custard. Invert & unmold each custard onto a small, flat serving plate. Refrigerate until ready to serve.
• To serve, drizzle panna cotta with Chambord.

STRAWBERRY PANNA COTTA

Steps:

• PANNA COTTA: Purée strawberries in food processor or blender. Strain mixture to remove seeds. Reserve.
• Combine sweetened condensed milk and evaporated milk in a medium saucepan. Sprinkle gelatin over and let it sit until gelatin softens, about 10 minutes. Whisk mixture constantly over very low heat just until gelatin dissolves and mixture is lukewarm, about 3 minutes (do not boil). Remove from heat.
• Whisk in strawberries and vanilla.
• Divide mixture among 6 ramekins or custard cups. Refrigerate until set at least 3 hours or overnight.
• TOPPING: Combine ingredients for topping. Let stand at room temperature for 30 minutes.
• Run a sharp knife between panna cotta and ramekins to loosen. Dip bottom of ramekins into bowl of hot water to loosen, Invert onto plate. Spoon topping over and serve.

LEMON VERBENA PANNA COTTA

Steps:

• To make the sauce: Blanch the lemon verbena leaves in a quart of rapidly boiling water just until they wilt and turn bright green. Wring all the water out of the leaves and pile them in a blender with the corn syrup. Purée the mixture, let it stand at room temperature for several hours or overnight, then strain it. Discard the solids and chill the sauce in the refrigerator.
• To make the jelly: Soften the gelatin in the water in a small saucepan, then warm the mixture over low heat until the gelatin is dissolved. Stir in the sugar, lemon juice and verbena sauce and distribute the mixture evenly between six 4-ounce flexible molds or ramekins, and chill the molds until the jelly is set, about 30 minutes.
• To make the panna cotta: Stir the milk, cream and sugar in a small saucepan over medium heat until the mixture comes to a gentle boil, then stir in the lemon verbena leaves and remove the pan from the stove. Allow the mixture to cool to room temperature.
• Meanwhile, soften the gelatin in the cold buttermilk. When the lemon verbena mixture has cooled, strain the liquid and discard the leaves. Reheat the strained milk mixture with the buttermilk and gelatin until the gelatin is completely dissolved. Let the mixture cool to room temperature then distribute it evenly between the molds with the jelly.
• To serve: Dip each mold or ramekin in hot water and run a knife around the inside of the mold to loosen the panna cotta, turn the panna cotta out onto plates, jelly side up. Spoon about two tablespoons of Lemon Verbena Sauce around the base of each serving, then garnish with lemon verbena leaves.

LEMON PANNA COTTA

Steps:

• Oil four 5 oz. ramekins.
• Pour ¼ cup cream into a small heatproof bowl, sprinkle gelatin over the cream; let stand 10 minutes, or until softened.
• Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.
• Meanwhile, bring the remaining 1 ½ cups cream, the sugar, zest, and salt to a boil over medium heat in a saucepan.
• Decrease heat to low and cook, at a bare simmer, stirring frequently, for 5 minutes.
• Remove pan from heat, add the gelatin mixture and the lemon juice, and stir until smooth.
• Pour through a fine strainer into a 4-cup glass measure.
• Divide the cream mixture evenly among the ramekins; let cool to room temperature.
• Refrigerate, loosely covered, for at least 3 hours or up to 1 day, until set and thoroughly chilled.
• To serve, dip the ramekins, one at a time, into a bowl of hot water for about 5 seconds and run a table knife around the edges.
• Invert the panna cotta onto 4 chilled dessert plates and serve immediately.