Sunday, August 31, 2014

Blackberry Panna Cotta topped with White Chocolate Cream Mousse

Blackberry Panna Cotta
2 c blackberries simple syrup
3 c heavy cream
2 1/2 envelopes unflavored gelatin
1 T vanilla extract
1/2 c white sugar

White Chocolate Mousse
8 oz good white chocolate broken up
1/2 c heavy cream for ganache
3 c heavy cream for whipping

Day 1 - make Panna Cotta.
  1. Put blackberry syrup in a large saucepan on low heat.
  2. Sprinkle gelatin powder on top and allow to stand for 5 minutes.
  3. When gelatin is all wet an wrinkly, begin to whisk.
  4. Add sugar and whisk until all is dissolved.
  5. Add cream and vanilla and heat gently. DO NOT BOIL or even simmer. When warm and all well combined, remove from heat.
  6. Pour into 12-14 - 6 oz cups or ramekins (about 1/3 to 1/2 full.)
  7. Cover and refrigerate overnight.

Day 2 - make White Chocolate Cream Mousse
  1. In a large microwave safe bowl combine chocolate pieces and 1/2 c heavy cream.
  2. Microwave in high for 30 seconds at a time, whisking between until chocolate is melted and combined with cream. 
  3. Set aside.
  4. In a large mixing bowl (or power mixer bowl with a whisk attachment) pour 3 c COLD heavy cream. 
  5. Whisk by hand or with mixer at medium speed for several minutes until cream forms soft peaks. (Do not over mix or you will make butter!)
  6. Put about 1/2 of whipped cream into the chocolate-cream mixture and whisk gently to combine. 
  7. Add chocolate & cream mixture back into whipped cream bowl and whisk gently to combine. Do not over mix.

Portion cream onto tops of cups or ramekins of Panna Cotta.

Chill for two hours before serving.

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