STRAWBERRY RHUBARB PANNA COTTA
STRAWBERRY PUREE
6OZ FRESH STRAWBERRIES, hulled and halved
1/8 C SUGAR
1 T STRAWBERRY JAM
VANILLA BEAN PANNA COTTA
1 QT HEAVY CREAM
½ C SUGAR
½ T VANILLA BEAN PASTE
3 T WATER
2 ¼ t UNFLAVORED POWDERED GELATIN
RHUBARB GELEE
1 C SUGAR
1 C WATER
1# RHUBARB, cut into small chunks
1 ½ t UNFLAVORED POWDERED GELATIN
FRESH STRAWBERRIES, garnish
Add strawberries, sugar and jam to a blender. Puree mixture until smooth and pour puree through a fine mesh sieve and discard seeds. (Can be made two days in advance.) Store in refrigerator.
Place the heavy cream, sugar and vanilla bean paste in medium sauce pan set over medium high heat, stirring until the sugar dissolves. Bring to a simmer. While the cream mixture is coming to a simmer, place the water in a small bowl and sprinkle the gelatin atop. Let stand until it has bloomed, about 5 minutes. Whisk the gelatin into the simmering cream and stir until dissolved. Pour the mixture through a fine mesh sieve to ensure a smooth texture. Divide the panna cotta among individual miniature plastic serving pieces or into 8, 4oz ramekins. Cover with plastic wrap and refrigerate overnight.
The next day, in a small pan set over high heat, add the sugar, water and rhubarb and stir until the sugar has dissolved. Bring to a simmer and then remove from heat. Use a potato masher to extract as much of the rhubarb color and flavor by pressing on it. Cool for 15 minutes, then strain and discard rhubarb. Place 4 T of the rhubarb simple syrup in a small bowl and sprinkle the gelatin over it. Let sit for 5 minutes. While the gelatin is blooming, return the simple syrup to the small pan and bring to a simmer. Add the gelatin and whisk until dissolved. Remove from heat and let cool for 10 minutes.
Remove the panna cotta from the refrigerator and carefully pour the cooled rhubarb gelee atop the panna cotta. Return to the refrigerator and chill for at least 3 hours.
Remove the panna cotta with rhubarb gelee from the refrigerator and top with a small spoonful of strawberry puree. Garnish with a small wedge of fresh strawberry and serve.
6OZ FRESH STRAWBERRIES, hulled and halved
1/8 C SUGAR
1 T STRAWBERRY JAM
VANILLA BEAN PANNA COTTA
1 QT HEAVY CREAM
½ C SUGAR
½ T VANILLA BEAN PASTE
3 T WATER
2 ¼ t UNFLAVORED POWDERED GELATIN
RHUBARB GELEE
1 C SUGAR
1 C WATER
1# RHUBARB, cut into small chunks
1 ½ t UNFLAVORED POWDERED GELATIN
FRESH STRAWBERRIES, garnish
Add strawberries, sugar and jam to a blender. Puree mixture until smooth and pour puree through a fine mesh sieve and discard seeds. (Can be made two days in advance.) Store in refrigerator.
Place the heavy cream, sugar and vanilla bean paste in medium sauce pan set over medium high heat, stirring until the sugar dissolves. Bring to a simmer. While the cream mixture is coming to a simmer, place the water in a small bowl and sprinkle the gelatin atop. Let stand until it has bloomed, about 5 minutes. Whisk the gelatin into the simmering cream and stir until dissolved. Pour the mixture through a fine mesh sieve to ensure a smooth texture. Divide the panna cotta among individual miniature plastic serving pieces or into 8, 4oz ramekins. Cover with plastic wrap and refrigerate overnight.
The next day, in a small pan set over high heat, add the sugar, water and rhubarb and stir until the sugar has dissolved. Bring to a simmer and then remove from heat. Use a potato masher to extract as much of the rhubarb color and flavor by pressing on it. Cool for 15 minutes, then strain and discard rhubarb. Place 4 T of the rhubarb simple syrup in a small bowl and sprinkle the gelatin over it. Let sit for 5 minutes. While the gelatin is blooming, return the simple syrup to the small pan and bring to a simmer. Add the gelatin and whisk until dissolved. Remove from heat and let cool for 10 minutes.
Remove the panna cotta from the refrigerator and carefully pour the cooled rhubarb gelee atop the panna cotta. Return to the refrigerator and chill for at least 3 hours.
Remove the panna cotta with rhubarb gelee from the refrigerator and top with a small spoonful of strawberry puree. Garnish with a small wedge of fresh strawberry and serve.
