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Maple Panna Cotta · GF (10 flutes of panna cotta)

This panna cotta doesn’t contain vanilla, which took a lot of effort on my part to exclude. But truly, the delicate flavors of ginger and pear stand well enough on their own.

Maple Panna Cotta

20 ounces cream
14 ounces milk
½ cup chopped fresh ginger
1 large red pear, washed, cored, and diced
20 ounces maple syrup
¾ tsp kosher salt

½ ounce gelatin (2 packets)
4 ounces milk

In a medium sauce pan, combine the cream, milk, ginger, pear and maple and bring the mixture to a simmer. Shut off the heat and allow the mixture to steep for an hour.

Meanwhile, in a medium bowl, combine the milk and gelatin, whisking to make sure no dry lumps of gelatin remain. Set a colander or strainer over the bowl for later, and let the mixture stand until needed.

After the steeping time has elapsed, turn the heat back on and bring it to a simmer again. Strain the mixture into the bowl of gelatin, discarding the ginger and pear. Whisk to help speed the melting of the gelatin, and cool in an ice-bath until the mixture is room temperature.

Pour or ladle the mixture into champagne flutes, cover with plastic wrap, and refrigerate at least 3 hours before consumption. The panna cotta keep quite well for a week.

Serve with a generous amount of pure maple syrup poured over each panna cotta and garnish with a slice of pear.

To see the rest of our meal, read Thanksgiving Heritage, which we’ve loaded with pictures, links and recipes.

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Any questions?

Dec 02, 2010 · 11:19 AM

This looks delicious!.. Luna

 · Luna's Recipes · www.lunasrecipes.blogspot.com

Dec 02, 2010 · 12:58 PM

That just looks so elegant and sounds delicious

 · Tes · tesathome.com



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