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Saskatoon Panna Cotta


Chef  Quentin Harty
RBC Convention Centre

This light dessert is an elegant finish to a multi-course meal.

Saskatoon Berry Coulis
1 cup Saskatoon berries
3/4 cup bottled water, room temperature
4 Tbsp sugar
2 Tbsp corn starch

Panna Cotta
2 1/4 gelatin sheets (Blatt)
3 Tbsp bottled water, room temperature
3/4 cup heavy cream (35%)
3/4 cup 18% cream
1/3 cup fresh Saskatoon berries
zest of 2 lemons
7 tsp sugar
cooking spray

Chocolate- and nut-dipped strawberry
6 strawberries
1/2 cup chocolate, chopped
1/2 cup nuts, chopped

Cracked Sugar Dome
1 cup sugar
1/2 cup water

Saskatoon Berry Coulis
1. In a sauce pan over medium heat, add the Saskatoon berries, 1/2 cup of water, and sugar. Cook over medium heat for 20-30 min.
2. Dissolve corn starch in remaining 1/4 cup of water and blend thoroughly. Add immediately to Saskatoon berry mixture while whisking.
3. Increase temperature to high and bring to a boil for 1-2 minutes.
4. Adjust consistency by adding bottled water, if necessary.
5. Purée with an immersion blender or food processor (be careful not to burn yourself) and temper to 38°F.

Panna Cotta
1. Add gelatin to water and dissolve thoroughly.
2. In a sauce pan over medium heat, add cream, berries, and lemon zest. Bring to a rolling boil and remove from heat. Reserve to the side.
3. Spray 6 ramekins with cooking spray.
4. Add gelatin to cream mixture and mix thoroughly. Fill ramekins and refrigerate overnight, or to a temperature of 36°F.
5. Remove panna cottas from fridge and unmold from the ramekins by running the back end of a paring knife around the perimeter of the ramekin (be careful not to cut the panna cotta).

Chocolate- and nut-dipped strawberry
1. Wash strawberries. Dry thoroughly with a paper towel.
2. Heat water to a simmer in a double boiler or saucepan. Place chocolate in the top of double boiler or heatproof bowl and let heat, stirring occassionally, until chocolate is melted and smooth.
3. Dip strawberries in chocolate, one at a time, coating all sides. Before chocolate dries, roll strawberries in crushed nuts. Place strawberries on a baking sheet until chocolate sets.

Cracked Sugar Dome
1. Bring water and sugar to boil in a heavy bottomed saucepan, using a wet pastry brush to wash down the sides of the pan. Once the sugar has caramelized (320-340*F) remove from heat.
2. Lightly oil the back of a ladle or small bowl. Using a spoon, drizzle sugar syrup in a weblike pattern, covering the ladle/bowl.
3. When caramel has cooled completely, gently remove dome.

Yield 6 servings

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