Weekly Recipe: Panna Cotta with Rose Jam

In response to many inquiries, we are happy to share this unique and delicious dessert specially prepared by our Bakers and served to guests at Open Arms during Moveable Feast!

Panna Cotta with Rose Jam – Serves 8

Recipe by Open Arms’ Chefs, Blake Wangelin and Annamarie Rigelman

  • 1 envelope unflavored gelatin (about 1 tablespoon)
  • 2 tablespoons cold water
  • 2 cups heavy cream
  • 1 cup half and half
  • 1/3 cup sugar
  • 2 teaspoons of vanilla extract
  • 1 tbsp rose jam (can use any other jams or flavorings)

Method

  • In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften
  • Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat
  • In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla
  • Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature
  • Chill ramekins in refrigerator, covered, at least 4 hours or overnight
  • To serve, dip ramekins, one at a time, into a bowl of hot water for 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate. Top with the Rhubarb Sauce, decorate with berries and mint (or whatever you like)

Rhubarb Sauce – Serves 8

  • 1 cup Fresh Red Rhubarb
  • ½ cup white sugar
  • ½ cup water
  • 1tbsp fresh ginger, peeled and minced

Method

  • Heat all the ingredients in a sauce pan and simmer for 15 minutes to make sure the sugar is fully incorporated and the liquid reduces slightly
  • Carefully Blend the mixture while its hot and pass through a fine mesh strainer for a smoother sauce
  • Chill before serving
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