Creme Fraiche Panna Cotta Jubilee Style

Name: Creme Fraiche Panna Cotta Jubilee Style
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters cherry brandy (recommended: Kirsch); 907 grams frozen cherries, pitted and thawed; 3 Tbsps confectioners sugar; 473 milliliters creme fraiche; 2 Tbsps powdered gelatin; 237 milliliters granulated sugar; 0 teaspoons ground cinnamon; 710 milliliters heavy cream; 1 lemon, zested, cut into strips; 79 milliliters ruby port; 1 vanilla bean; 710 milliliters whole milk

Creme Fraiche Panna Cotta Jubilee Style requires around 3 hours and 40 minutes from start to finish. This recipe makes 8 servings with 684 calories, 9g of protein, and 48g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It works well as a pretty expensive dessert. It is a good option if you're following a gluten free diet. If you have cherries, vanilla bean, lemon zest, and a few other ingredients on hand, you can make it.

Instructions

Place the cream, milk and sugar in a medium saucepan and bring to a simmer over medium-high heat. Split and scrape the vanilla seeds from the bean.

Ingredients you will need

Vanilla

Cream

Seeds

Sugar

Milk

Equipment you will use

Sauce Pan

Add both the seeds and the pod to the milk.

Ingredients you will need

Seeds

Milk

Once the milk mixture begins to simmer, shut off the heat and whisk in the creme fraiche. Strain the mixture and return to the pot.

Ingredients you will need

Creme Fraiche

Milk

Equipment you will use

Whisk

Pot

Add the gelatin and stir until dissolved.

Ingredients you will need

Gelatin

Pour the mixture into 8 (1 cup) ramekins and set aside to come to room temperature. Cover and place in the refrigerator to firm up for at least 3 hours, but it is best to let sit overnight.

Equipment you will use

Ramekin

To make the sauce, combine the cherries and their juices, the cherry brandy, and the port in a medium saucepan with low sides, over medium heat. When mixture is hot, remove the pan from the heat and ignite with a long kitchen match. Once the flame subsides, return the pan to medium heat.

Ingredients you will need

Cherries

Brandy

Sauce

Port

Equipment you will use

Sauce Pan

Frying Pan

Add the sugar, cinnamon, and the lemon zest and stir until the sugar has dissolved and the mixture starts to thicken, about 3 more minutes.

Ingredients you will need

Lemon Zest

Cinnamon

Sugar

Let the mixture cool to room temperature and serve with the Panna Cotta.

Equipment

Ingredients

Servings:

118milliliters

cherry brandy (recommended: Kirsch)907grams

frozen cherries, pitted and thawed 3Tbsps

confectioners' sugar 473milliliters

creme fraiche 2Tbsps

powdered gelatin 237milliliters

granulated sugar 0teaspoons

ground cinnamon 710milliliters

heavy cream 1

lemon, zested, cut into strips 79milliliters

ruby port 1

vanilla bean 710milliliters

whole milk

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castellani Chianti Annata with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.