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    Rosewater Panna Cotta with Candied Kumquats
Chef David Frakes of Beringer Vineyards – St. Helena, CA
Adapted by StarChefs

Yield: 12 Servings


    Panna Cotta
  • ¼ cup water
  • 1¼ Tablespoons gelatin
  • Zest of 1 lemon
  • 3 cups heavy cream
  • 1 cup whole milk
  • ½ cup sugar
  • 2¼ teaspoons rose water
  • 2 vanilla beans, split

  • Candied Kumquats
  • ¾ pound fresh kumquats, quartered and de-seeded
  • 1 ½ cups sugar
  • ¾ cup water

For Panna Cotta:
Pour water into small bowl; sprinkle gelatin over water and let stand until softened, about 5 minutes. Combine lemon zest, cream, milk, sugar and rose water in heavy, medium-size saucepan. Scrape vanilla seeds into cream mixture, then heat to simmer, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat. Add gelatin and whisk to dissolve. Cool, then strain through chinois. Divide mixture among 12 ramekins. Cover and refrigerate overnight.

For Candied Kumquats:
Blanch kumquats in boiling, salted water about 30 seconds, then shock in ice water. In separate pan, combine sugar and water, and bring to boil. Boil 10 minutes. Add kumquats and reduce heat to simmer. Simmer about 15 minutes. Remove from heat and cool.

To Serve:
Loosen panna cottas from ramekins by dipping bottoms in hot water 10-20 seconds. Invert onto plates and drizzle 1 Tablespoon candied kumquats around panna cotta on each plate.


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