Marys Panna Cotta With Red Wine Syrup Recipes

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MARY'S PANNA COTTA WITH RED WINE SYRUP RECIPE



Mary's Panna Cotta with Red Wine Syrup Recipe image

Kefir and a honey-sweetened red wine syrup gives these creamy desserts a tart, refreshing, and sophisticated edge.

Provided by Julie Smolyansky

Yield 8 servings

Number Of Ingredients 9

3 1/2 sheets gelatin
2 cups heavy whipping cream (32-36% butterfat)
1 cup sugar
2 cups organic plain whole-milk kefir
1/2 cup Kefir Labneh
1 (750-ml) bottle red wine (your choice)
1/2 cup honey
1 teaspoon freshly cracked black pepper
Sliced peaches and pomegranate seeds (arils), for garnish

Steps:

  • Submerge the gelatin in an ice bath for 10 minutes, then drain well. In a small saucepan, bring the cream to a light simmer over medium heat. Add the drained gelatin to the pan with the cream (still over heat) and whisk in the sugar. Cook for 2 minutes until the sugar is fully dissolved. In a bowl, combine the kefir and labneh, then add the warm cream mixture to the bowl and combine until fully incorporated. Pour this mixture into eight 6-ounce ramekins or custard molds. Allow it to set in the refrigerator overnight.
  • Pour the bottle of wine into a small, heavy-bottomed pot and add the honey and black pepper. Cook the wine until all the alcohol is gone and it is reduced to a thick syrup. Pour the syrup through a fine-mesh sieve into a bowl to remove the pepper. Refrigerate the syrup until you are ready to garnish the panna cotta.
  • Remove the panna cotta from the refrigerator 15 minutes before serving. Fill a bowl with hot tap water and dip each panna cotta mold into the water, then turn out onto individual plates. Garnish with sliced peaches and pomegranate seeds (arils) and drizzle with the red wine syrup.

PANNA COTTA WITH VANILLA SYRUP



Panna Cotta with Vanilla Syrup image

Cream is the main ingredient in panna cotta, anItalian dessert that tastes light and delicate; here, it's served with a fragrant, sweet vanilla syrup.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

2 teaspoons gelatin
1 1/2 cups heavy cream
1/4 cup plus 2 tablespoons sugar
1/2 cup whole milk
Vanilla Syrup

Steps:

  • Prepare the panna cotta: Place six 3 1/2-ounce ramekins (3 inches in diameter, 1 1/2 inches deep) on a rimmed baking sheet. Refrigerate until cold. Put 3 tablespoons cool water into a medium bowl. Sprinkle with gelatin; let stand until gelatin has softened, about 5 minutes.
  • Stir together cream and sugar in a medium saucepan. Heat over medium-high heat, stirring to dissolve sugar, until bubbles form at edges, about 2 minutes. Pour cream mixture into bowl with gelatin; whisk until gelatin has dissolved. Stir in milk. Pour through a sieve into a bowl. Pour cream mixture into chilled ramekins. Refrigerate on baking sheet until set, about 2 hours.
  • Meanwhile, make the syrup.
  • To serve, dip one ramekin in a bowl of hot water for 20 seconds; make sure water does not reach the rim. Invert panna cotta onto a dessert plate, gently shaking and tapping ramekin to unmold. If unmolding is difficult, return the ramekin to hot water briefly. Repeat to ummold the remaining ramekins. Drizzle each panna cotta with vanilla syrup, and serve.

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