Pastry Chef Karen DeMasco of
Craft –
New York, NY
Adapted by StarChefs.com
Yield: 10 (4-ounce) Servings
Ingredients:
Green Apple Jelly:
- 2 quarts water
- 2 Tablespoons Vitamin C powder
- 5 Granny Smith apples
- ¾ cups simple syrup
- 3 sheets gelatin
Panna Cotta:
- 3 cups milk
- 3 cups cream
- 1 ½ cups sugar
- 1 ounce lemon verbena
- 7 gelatin sheets
- 2 cups buttermilk
Method:
For Green Apple Jelly:
Whisk together water and vitamin C powder. Cut the apples into
wedges and submerge in the water. Push the apples through a juicer.
Add the resulting juice to simple syrup. Soften the gelatin in
cold water. Warm one half of the sweetened apple juice until steaming,
not boiling. Dissolve the gelatin in the warm liquid. Strain the
juice through a fine mesh strainer. Mix with the cool apple juice
and chill.
For Panna Cotta:
Bring milk, cream, and sugar to a boil. Infuse mixture with lemon
verbena for about 10 minutes. Strain and reheat. Dissolve gelatin,
then remove from heat and chill to room temperature. Whisk in
buttermilk and strain. Pour into desired serving cups and chill
for several hours.
To Assemble and Serve:
Divide panna cotta onto 10 dessert plates and top with green apple
jelly.
