Thursday, November 4, 2010
Creamy Vanilla Panna Cotta with Strawberry Cognac Glaze
We absolutely love dessert, especially panna cotta! It is Mr. P’s ultimate favorite! What exactly is panna cotta you ask? It’s an Italian custard or pudding which translates in English to “cooked cream.” We like to compare its texture to that of a Spanish flan. You can make it in many different flavors; however this recipe is for the classic vanilla panna cotta. It is simply the best!
Ingredients for Panna Cotta:
1 teaspoon of unflavored gelatin
7 ounces of Fage Total 2% Greek yogurt
1½ cups of heavy cream
4 teaspoons of cold water
3 teaspoons of pure vanilla extract
½ cup of sugar
Mint leaves (for garnish)
Ingredients for Strawberry Cognac Glaze:
2 cups of fresh strawberries
4 tablespoons of strawberry jelly or jam
1 teaspoon of lemon zest
1 teaspoon of water
Sugar (to taste)
2-3 tablespoons of Cognac (brandy)
Whisk Small pot
Measuring cups and spoons
4 8-ounce ramekins
Spatula or butter knife
*Note* Because this dessert requires 6 hours of chilling time, it is best to make it the night before you serve it.
Directions for Panna Cotta:
Combine the gelatin and cold water in a small bowl and let it sit for about 15 minutes. Meanwhile, in a large bowl, whisk the Greek yogurt, vanilla extract, and ½ cup of the heavy cream until well incorporated. In the small pot over medium heat, add the other half of the heavy cream and the sugar. When the sugar completely dissolves, pour the warm heavy cream/sugar mixture into the cold gelatin mixture and whisk. Lastly, add the cold yogurt mixture and continue to whisk. Carefully pour the panna cotta into the 4 ramekins and refrigerate uncovered for about 1 hour. After an hour, cover with plastic wrap and refrigerate for at least another 5 hours.
Directions for Strawberry Cognac Glaze:
Because the glaze is served room temperature, make one hour before serving. In a small pot, combine the strawberry jelly or jam and the water. With the heat on low, stir the mixture until the jam dissolves and becomes a thick glaze. This should take 5-10 minutes. When the jam has dissolved, add the sliced fresh strawberries and mix to coat the strawberries. Because the amount of sugar in jams and jellies differ, taste the mixture to test for sugar. If you would like it a little sweeter, then add some sugar and allow it to dissolve before removing from the heat. Off the heat, add the lemon zest and cognac. Let the glaze come to room temperature before pouring over the panna cotta.
Remove the plastic wrap covering the panna cotta and use a small spatula or butter knife to scrape the sides of the ramekins. Quickly invert the ramekin onto individual plates and pour the strawberry cognac glaze over the panna cotta. Garnish with a mint leaf and enjoy!