This is one of those recipes I neglected to read from top to bottom before preparing it hours before consumption. I tried one an hour after having made the panna cotta and it hadn't set. I guess they weren't kidding when they tell you to refrigerate overnight. Anywho, this bad boy up top is a day-old sampler and it was ready to be eaten.
Puddings make the top of my list for all-time favorite desserts. They are also the poster boys for comfort food, so I'm sure there's a connection there. This monologue is making me hungry for rice pudding. Better check the cookbooks.
Adapted from: http://www.redshallotkitchen.com
Serves 6
Panna Cotta
- 1 cup of milk
- 1 packet of unflavored gelatin
- 2 cups whipping cream
- 1/2 cup of sugar
- 1 t vanilla extract
- oil
Cherries
- 1 lb frozen cherries
- 3/4 cup of port
- 1/2 cup of sugar
- 2 T balsamic vinegar
Method
Brush six, 3/4 cups with the oil. If you are serving the panna cotta in the same dishes you are setting them in, skip this step. Pour milk into a medium bowl. Sprinkle the gelatin over the milk, letting it sit for five minutes until it softens.
Heat the whipping cream and sugar in a heavy saucepan, mixing until the sugar dissolves. Bring the cream to a boil. Remove from heat and add it to the milk mixture. Add the vanilla and mix well. Working in two batches, pour the mix in a blender and pulse three times for a few seconds each. Pour the mix into the cups, cover and refrigerate overnight or up to two days.
Stir cherries, sugar, vinegar and port in a saucepan over medium heat until the sugar dissolves. Bring to a boil, reduce to medium and let simmer until the sauce thickens enough to coat the back of a spoon. Remove from heat and let cool down to room temperature.
Spoon the cherries and sauce onto the panna cotta and serve.
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