May Newsletter

The Garum Factory

Panna Cotta

1 oz cold water

1 Tbl gelatin powder

2 ½ cups heavy cream

7 oz sugar

1 Vanilla bean, halved and scraped

3 ½ cups buttermilk

Yields 16 servings

Combine water and gelatin in a small bowl.  Bloom.

Combine heavy cream, sugar and vanilla bean.  Heat to warm stirring until sugar dissolves.  Remove from heat. Add gelatin and stir to dissolve.  Whisk in buttermilk.  Strain. 

Portion 3 oz of panna cotta in 8 oz martini glass.

Refrigerate until firm.

Gelee

8 oz raspberries

6 oz cranberries, rough chop

7 Tbl sugar

750 ml pomegranate juice

1 tsp rose water

1 Tbl + ½ tsp gelatin powder

Pomegranate seeds

Combine raspberries, cranberries and sugar in bowl.  Macerate 20 minutes.

Combine fruit and pomegranate juice in pan.  Bring to simmer.  Simmer 30 minutes. Strain. Add 1 tsp of rose water.

Bloom gelatin with 2 Tbl cold water.  Add ½ cup of juice and stir until dissolved.  Add to the remaining liquid.  Strain.

Gently layer 1 ½ oz of gelee onto chilled panna cotta.  Refrigerate.

Garnish with pomegranate seeds.