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Vanilla Panna Cotta with Strawberries and Rose Petal Foam |
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Wednesday, 10 June 2009 |
Traditional form and contemporary technique merge in this dessert that marries an old Italian dessert “cooked cream” or “panna cotta” with fresh strawberries and a foamy garnish made by whipping rose petal jelly with nitrous oxide. I make my own rose petal jelly with wild rose petals. Rose petal jelly is also available in specialty stores and some better grocery stores. Dissolved in a little warm water, the in one of those whipped cream dispensers that utilizes nitrous oxide capsules.
For the Panna Cotta:
(Makes 4 servings)
2 tablespoons cold water
1 (1/2 -ounce) envelope gelatin
2 cups whipping cream
1/2 cup sugar
1 vanilla bean, split and scraped to loosen the seeds
For the Rose Petal Foam:
1/2 cup rose petal jelly, home made or store bought
1/4 cup water
2 nitrous oxide capsules
Also:
1 quart ripe strawberries, rinsed and cut in half lengthwise
fresh rose petals for garnish, optional
1.) Have four 1/2-cup custard cups ready to fill. Put them on a small tray that fits ion the 'fridge.
2.) Put the cold water in a small saucepan and sprinkle on the gelatin. Allow the gelatin to soften in the water for about 5 minutes then stir in the whipping cream, sugar, and the vanilla bean with its seeds.
3.) Cook, stirring constantly over medium heat until the sugar and gelatin are completely dissolved. Remove from heat, remove the vanilla bean, but don’t strain out the tiny black seeds. Distribute the cream mixture evenly between the serving dishes; make sure the vanilla bean seeds are evenly distributed between the cups. Chill the cups until the mixture is set, about two hours.
4.) To prepare the rose petal foam, dissolve the rose petal jelly in water, then transfer it to a whipped cream dispenser such as an isi brand canister and insert a nitrous oxide capsule; shake the canister to distribute the gas then insert a second canister to add extra force and shake again. Keep the foam refrigerated in the canister until just before serving.
5.) To serve, dip the cups in hot water, then loosen the custard with the tip of a knife and turn each one out onto a serving plate. Distribute the sliced strawberries around each one and, just as the desserts are served, pipe a little of the rose petal foam onto each plate. Garnish, if desired with fresh rose petals.
Copyright, Greg Atkinson, 2009
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