CrÈme FraÎche Panna Cotta With Pomegranate Molasses Food
CREME FRAICHE PANNA COTTA JUBILEE STYLE
Steps:
- Place the cream, milk and sugar in a medium saucepan and bring to a simmer over medium-high heat. Split and scrape the vanilla seeds from the bean. Add both the seeds and the pod to the milk.
- Once the milk mixture begins to simmer, shut off the heat and whisk in the creme fraiche. Strain the mixture and return to the pot. Add the gelatin and stir until dissolved.
- Pour the mixture into 8 (1 cup) ramekins and set aside to come to room temperature. Cover and place in the refrigerator to firm up for at least 3 hours, but it is best to let sit overnight.
- To make the sauce, combine the cherries and their juices, the cherry brandy, and the port in a medium saucepan with low sides, over medium heat. When mixture is hot, remove the pan from the heat and ignite with a long kitchen match. Once the flame subsides, return the pan to medium heat.
- Add the sugar, cinnamon, and the lemon zest and stir until the sugar has dissolved and the mixture starts to thicken, about 3 more minutes. Let the mixture cool to room temperature and serve with the Panna Cotta.
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- To a saucepan add the cream, orange juice and rind over medium heat. Add the sugar and bring to a simmer. Add the vanilla and stir.
- To a small bowl, add the milk and sprinkle on the gelatin. Allow to soften about 5 minutes. Stir the milk and gelatin into the cream until dissolved.
- Divide the mixture between glasses, tilted in a empty egg carton or muffin tin. Refrigerate until set at least 2 hours, overnight is best.
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