Panna Cotta with Blackberry Compote

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Panna Cotta with Blackberry Compote

 

 

Panna cotta, a traditional Italian dessert, is creamy,

light, and simple. In this version I've included

candied giner and cinnamon to give it a more exotic

flavor. I love the contrast of warm and cold in

desserts, and here the warm conpote really plays up

the cool and silky texture of the panna cotta. Both

elements of this dessert can be made at least a day

before serving, which means they're great for when you

have guests.

Panna Cotta:

4 cups heavy whipping cream

2 teaspoons unflavored gelatin

1/2 cup sugar

2 cinnamon sticks

1 vanilla bean, split in half lengthwise

2 teaspoons minced candied ginger

5 egg whites

 

Blackberry Compote:

1 tablespoon unsalted butter

2 cups blackberries, rinsed

1/4 cup sugar

1/4 cup blackberry or raspberry liqueur

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

 

1 cup heavy whipping cream, whipped, as an

accompaniment

Mint sprigs, for garnish

 

To prepare the panna cotta: In a saucepan over medium

heat, combine 1 cup of the cream and the gelatin,

sugar, cinnamon sticks, and vanilla bean. Heat the

mixture, stirring constantly, until the gelatin has

dissolved, about 2 minutes. Transfer to a large bowl,

and whisk in the remaining 3 cups cream. Remove and

discard the cinnamon sticks. Scrape the seeds from the

center of the vanilla bean into the cream mixture, and

then discard the bean. Add the candied ginger, and

whisk well. Let cool until tepid.

 

In the bowl of a heavy-duty mixer, whip the egg whites

at high speed until they hold soft peaks. Gently fold

the egg whites into the cream mixture. Lightly butter

eight 8-ounce ramekins. Divide the mixture among the

ramekins. Chill, uncovered, for at least 4 hours, or

up to 24 hours.

 

To prepare the compote: Heat the butter in a large

sauté pan over high heat until melted and bubbly. Add

the berries and sauté for 2 minutes. Add the sugar and

liqueur and cook until the sugar dissolves, about 2

minutes. (Be careful: The liqueur may ignite. If it

does, cool the berry mixture until the flames die

down.) Add the ginger and cinnamon, mix well, and cook

2 to 3 minutes longer. Let cool for about 5 minutes.

 

To serve: Run a knife around the sides of the

ramekins, and turn each one over onto a plate to

release the panna cotta. Top with about 1/4 cup of the

warm compote and a dollop of whipped cream. Garnish

with a mint sprig.

 

Yield: 8 servings

 

 

 

 

 

 

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