| Yield: 4
servings
Ingredients:
For Rosewater Panna Cotta
- 1 ¾ sheets gelatin
- 1 ½ cups heavy cream
- ½ cup whole milk
- 2 teaspoons rosewater
- ¼ cup sugar
- 2 blood oranges, peeled and cut into seedless segments
- ¼ cup pine nut praline (see recipe below)
For Pine Nut Praline
- ¼ cup sugar
- 2 Tablespoons water
- ¼ cup pine nuts
Method:
Prepare the Rosewater Panna Cotta:
In a bowl, cover the gelatin sheets with cold water. Let gelatin
sheets soak for five minutes. In a saucepot, combine heavy cream,
milk, rosewater and sugar. Heat mixture until sugar dissolves.
Remove gelatin sheets from the water and squeeze out any excess
water. Whisk the softened gelatin into the cream mixture. Stir
constantly until the gelatin is dissolved. Strain the mixture
through a fine-mesh strainer into a clean bowl. Place atop another
bowl filled with ice water. Stir frequently until mixture is
cool. Pour mixture into ramekins or molds and refrigerate until
set, about 2 hours. Garnish with blood orange segments and chopped
pine nut praline.
Prepare the Pine Nut Praline:
In a medium heavy-bottomed sauté pan, combine the sugar
and water. Place over medium heat and cook until the mixture
is golden brown, about ten minutes. Swirl the pan to distribute
the caramel. Stir in the nuts and pour onto a lightly oiled
baking sheet. Let cool completely and then coarsely chop. Store
in an airtight container until ready to use.
Wine Pairing:
An intensely floral late-harvest gewürztraminer would work
wonderfully with the panna cotta. The 2001 Andrew Rich “Les
Vigneaux’ is a great match.
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