Rosewater Panna Cotta with Candied Kumquats
Chef David Frakes of Beringer Vineyards – St. Helena,
CA
Adapted by StarChefs
Yield: 12 Servings
Ingredients:
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
Method:
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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