Dear Panna Cotta,
I'd like start by saying that I've never done this before (I know everyone says that), but I just want to let you know that you've made a giant impact on me.
I was first introduced to you at culinary school, you were in the downstairs breakfast cookery kitchen every morning; vanilla or coffee. I wasn't sure at first, but once I gave you a shot, I was smitten. I had you almost every morning for months.
I'll admit that there was a brief period of time when I forgot a little about you, but then fell into deep admiration when I had you as green apple w/ green apple sorbet, years ago at BG Restaurant. That time marked the beginning of a long following I've never been able to shake off.
Coconut, milk chocolate, honey-lavender, lemon vebena, cauliflower, celery root, foie gras....I remember them all.
Well I've never turned back. I'm not obsessed (or crazy), I swear- I just believe in sharing with you how much of a marking (the emotional kind) you've had on me.
I made this dish a little while back for a dinner party. I wasn't sure how people would take to the rose water, which is way too "adventurous" for some, but everyone seemed to really like it.
They also could have just not wanted me to feel bad, but either way I thought it was really good.
Recipe adapted from Martha Stewart
INGREDIENTS: (makes 6)
- 2 cups heavy cream
- 4 tbsp. sugar
- 2 teaspoons unflavored gelatin
- 2 tablespoon cold water
- 2/3 cup mascarpone cheese
- 6 teaspoons rose water
- 12 oz. raspberries (save 6 oz. for garnish)
- whipped cream, to garnish
For the raspberry-champagne granita:
- 1, 187 ml. bottle champagne
- 1 heaping cup raspberries
- 1 tbsp. sugar
For the granita:
-In a food processor, blend the champagne, raspberries and sugar. -Pour liquid into a cake pan, so liquid is ½” high and freeze until solid, about 2 hours at minimum. -Scrape with a fork to create shavings; reserve.
For the panna cotta:
-Place a saucepan on medium heat. Add the heavy cream, sugar and raspberries and bring to a simmer, stirring until sugar dissolves; turn off heat. -In a medium bowl, add water and sprinkle with gelatin. Let sit a few minutes, until gelatin is moistened. -Using a hand mixer (or transfer to a blender), blend the raspberry-cream mixture until fully combined. -Add the hot cream mixture to the gelatin, then add the mascarpone and whisk until fully incorporated and smooth. -Strain through a chinoise or other fine mesh strainer. -Fill ramekins with liquid, cover with plastic wrap and refrigerate for 3-4 hours or becomes firm. -Garnish w/ the granita, whipped cream and fresh raspberries.