Panna Cotta

Dessert

I always prefer a lighter fruit finish to a meal to a heavy chocolate finale. This recipe meets both criteria.

Ingredients

1 (¼ oz.) Package gelatin
2 cups Heavy cream
1 cup Half and half
1/3 cup Sugar
½ TB Vanilla extract
1 recipe Strawberry puree

Strawberry Puree

1 pint Fresh strawberries, rinsed, hulled and sliced
¼ cup Sugar
2 TB Water

Instructions

Place 2 TB water in a small bowl. Sprinkle the gelatin across the surface and allow to bloom for at least 5 minutes. Heat just enough to dissolve the gelatin.

Combine remaining ingredients in a 2 quart sauce pot and bring just to a boil.

Remove from heat and allow to cool to 160 and add gelatin mixture.

Pour ½ cup of mixture into 8 ceramic ramekins and allow to set overnight.

Combine all ingredients in a small sauce pot over medium heat just until sugar dissolves. Remove from heat and puree in a food processor until smooth. Strain through a chinois and allow to chill completely.

To serve:

Remove the panna cotta from the ramekins by running a paring knife around the edge and turn upside down onto a small plate. Tap the bottom of the ramekin slightly to release the panna cotta onto the plate. Finish each with about ¼ cup of the strawberry puree.

Recent Recipes

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

Orange and Bourbon Glazed Duck for Drew

My brother Drew and I were always wound up on Christmas Eve. He was four years older, but you’d never know it by how excited we both were. He’d be bouncing off the walls, too keyed up to sleep, while I’d follow his lead like I always did. When we finally did drift off, it wouldn’t be long before he’d shake me awake before dawn, eyes shining like he hadn’t slept a wink. Those early mornings felt like magic. Now, Christmas means he’s usually out duck hunting in the Delta, his favorite place on earth. He loves the hunt and the calm that comes with being out in the field before the sun rises. I thought of him when I put together this recipe. It’s a little bit of Drew—those wild December mornings in the Delta and the quiet way he’s always looked out for me.

Honey Bundt Cake

This bundt cake brings back memories of family gatherings on Bellewood Drive where sweets were as much a part of the celebration as the presents under the tree. The warm notes of cinnamon and honey make it a natural fit for holiday mornings or as the perfect finish to a Christmas feast. The pomegranate glaze adds a bright, tart finish that keeps things interesting. Make sure to grease every nook and cranny of your bundt pan thoroughly. Use butter and dust with flour for a clean release. Also, letting the cake cool for a solid twenty minutes before flipping is key to avoiding a sticky mess.

RobertStJohn.com