Vanilla Panna Cotta with Blackberry Compote
- Yield: 6 to 8 servings
- Vanilla Panna Cotta:
- 1tablespoon unflavored gelatin
- 3tablespoons water
- 4cups heavy cream
- 2/3cup sugar
- 1-- vanilla bean, split lengthwise
- Blackberry Compote:
- 1tablespoon unsalted butter
- 2cups blackberries
- 1/3cup sugar
- -- cassis to taste
- 1/2teaspoon ginger
- 1/2teaspoon cinnamon
- To prepare the panna cotta. Soften the gelatin in the water in a small bowl for 1 minute; do not stir. Combine the cream, sugar and vanilla bean in a medium saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar.
- Remove from the heat and add the gelatin mixture, stirring to dissolve the gelatin completely. Return to the heat if the gelatin does not dissolve completely within 3 minutes and warm gently, stirring constantly until the gelatin dissolves. Remove the vanilla bean and pour into 6 to 8 ramekins or dessert cups. Chill, uncovered, for 2 hours.
- For the compote, melt the butter in a large saute pan over high heat and cook until bubbly. Add the blackberries and saute for 2 minutes. Stir in the sugar and liqueur and cook for 2 minutes or until the sugar dissolves, stirring constantly. Remove from the heat and allow flames to die down if the liqueur should ignite.
- Add the ginger and cinnamon and mix well. Cook for 2 to 3 minutes longer. Remove from the heat and cool for 5 minutes.
- To serve, dip the bottoms of the ramekins into hot water for 10 seconds and invert the panna cotta onto dessert plates. Spoon the compote around the panna cotta. You may also serve the panna cotta in the ramekins if preferred.
Recipe reprinted with permission from The Bermuda Junior Service League’s Island Thyme (Hamilton HM FX, Bermuda, 2005).