Panna Cotta with Raspberry Balsamic Reduction
Ingredients
- 6 tablespoons cold water
- 2 packages unflavored gelatin
- 4 cups heavy cream
- 1 cup sugar
- 1 tablespoon vanilla
- 1 pint fresh raspberries
- 4 tablespoons balsamic vinegar
- Fresh raspberries for garnish
- Fresh mint for garnish
Instructions
- Lightly oil eight ramekins or custard cups.
- Place the cold water into medium bowl. Sprinkle the gelatin over the top and allow it to stand for 10 minutes.
- In a medium saucepan combine the cream and ½ cup of the sugar. Bring the mixture to a simmer over medium heat.
- Pour the hot cream mixture into the softened gelatin and stir until the gelatin is completely dissolved. Stir in the vanilla.
- Divide the custard evenly among the prepared ramekins. Cover and chill until the panna cotta is set, at least 4 hours.
- Meanwhile, in a medium saucepan combine the raspberries, remaining ½ cup of sugar and the balsamic vinegar. Bring the mixture to a simmer and cook until reduced by one half, about 15 minutes.
- Pour the mixture through a fine sieve placed over a bowl. Press down on the solids to extract all the liquid and discard the solids in the sieve. Refrigerate until ready to serve.
- To serve, run the blade of a paring knife around the edge of each panna cotta and unmold onto serving plates. Drizzle with some of the balsamic reduction and garnish with fresh raspberries and mint.
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