Panna Cotta With Blackberry Cabernet Sauce Recipes

PANNA COTTA WITH BLACKBERRY CABERNET SAUCE

Steps:

• Add 1 tbsp. powdered gelatin (about 1 packet) to a small bowl with ¼ cup cold or warm (not hot) water. Stir and allow to dissolve and "bloom" for about 1 minute. If it has a few little bits of un-dissolved gelatin when finished, break them up a little but you don't have break them up entirely.
• In a small-medium sauce pan, add 1 cup heavy cream, 2 cups whole milk, 5 tbsp. sugar and 2 tsp. real vanilla extract. Simmer and stir over MEDIUM heat for 4-5 minutes until you see a little steam rise, stirring occasionally.
• Add gelatin and stir until thoroughly dissolved. Remove from heat.
• Carefully divide panna cotta liquid into 6 glasses. Cover with cellophane and refrigerate for at least 4 hours.
• Add 12 oz. blackberries (about 2 standard packages) to a sauce pan with 2 tbsp. Cabernet and 1 tbsp. white granulated sugar.
• Simmer over MEDIUM-HIGH heat for 20 minutes, stirring throughout, but making sure not to break up berries.
• You'll know the sauce is ready when it's reduced to a nice, thick syrup on the bottom. Refrigerate until cold, about 45 minutes.
• Once cold, add 1 tsp. fresh lemon juice and 1 more tbsp. Cabernet. Stir and spoon on top of panna cotta.

LEMON PANNA COTTA WITH BLACKBERRY SAUCE

Steps:

• For panna cotta: Lightly oil six 3/4-cup ramekins or custard cups.
• Mix milk and cream in heavy medium saucepan.
• Scrape in seeds from vanilla bean; add bean.
• Bring to simmer.
• Remove from heat.
• Cover; let steep 30 minutes.
• Remove vanilla bean.
• Pour lemon juice into small bowl; sprinkle gelatin over.
• Let stand until gelatin softens, about 10 minutes.
• Stir sugar and gelatin mixture into milk mixture.
• Stir over low heat just until sugar and gelatin dissolve, about 2 minutes.
• Remove from heat.
• Whisk in crème fraîche and lemon peel.
• Divide among ramekins.
• Cover; chill until set, at least 6 hours or overnight.
• For sauce: Puree 2/3 of blackberries and all reserved juices, brown sugar, and crème de cassis, if desired, in blender.
• Strain mixture into medium bowl, pressing on solids to extract as much liquid as possible.
• Discard solids in strainer.
• Stir remaining blackberries into sauce.
• (Can be made 1 day ahead. Cover and chill).
• Run small knife around each panna cotta.
• Place bottoms of ramekins, 1 at a time, in bowl of hot water 45 seconds.
• Place plate atop ramekin.
• Hold plate and ramekin together; invert, shaking gently, to turn out panna cotta.
• Serve with sauce.

PANNA COTTA WITH BLACKBERRY COMPOTE

Steps:

• To prepare the panna cotta: In a saucepan over medium heat, combine 1 cup of the cream and the gelatin, sugar, cinnamon sticks, and vanilla bean. Heat the mixture, stirring constantly, until the gelatin has dissolved, about 2 minutes. Transfer to a large bowl, and whisk in the remaining 3 cups cream. Remove and discard the cinnamon sticks. Scrape the seeds from the center of the vanilla bean into the cream mixture, and then discard the bean. Add the candied ginger, and whisk well. Let cool until tepid.
• In the bowl of a heavy-duty mixer, whip the egg whites at high speed until they hold soft peaks. Gently fold the egg whites into the cream mixture. Lightly butter eight 8-ounce ramekins. Divide the mixture among the ramekins. Chill, uncovered, for at least 4 hours, or up to 24 hours.
• To prepare the compote: Heat the butter in a large saute pan over high heat until melted and bubbly. Add the berries and saute for 2 minutes. Add the sugar and liqueur and cook until the sugar dissolves, about 2 minutes. (Be careful: The liqueur may ignite. If it does, cool the berry mixture until the flames die down.) Add the ginger and cinnamon, mix well, and cook 2 to 3 minutes longer. Let cool for about 5 minutes.
• To serve: Run a knife around the sides of the ramekins, and turn each one over onto a plate to release the panna cotta. Top with about 1/4 cup of the warm compote and a dollop of whipped cream. Garnish with a mint sprig.