Yogurt And Brown Sugar Panna Cotta With Grape Gelée Food

BROWN-SUGAR PANNA COTTA

Brown-Sugar Panna Cotta image

This recipe from Chika Tillman of ChikaLicious dessert bar is made with Granny Smith Apple Sorbet and Calvados Gelee.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 6

Ingredients

2 1/2 sheets gelatin
1/2 cup packed light-brown sugar
2 3/4 cups plus 3 tablespoons heavy cream
Granny Smith Apple Sorbet, for serving
Calvados Geleecubes, for serving
1 1/4 cups prosecco, for serving

Steps:

Prepare an ice-water bath and set a medium bowl over it. Place gelatin in a bowl filled with enough cold water to completely cover; let soften.
In a small saucepan, heat sugar and 1 cup plus 3 tablespoons heavy cream over medium heat, stirring, until sugar is dissolved. Strain gelatin through a fine mesh sieve. Add gelatin to sugar mixture, along with remaining 1 3/4 cups heavy cream; stir to combine.
Strain into bowl set over ice-water bath to cool. Transfer mixture to a 1-quart container and refrigerate panna cotta until set.
Place two tablespoons panna cotta in each of 10 bowls. Garnish with sorbet and gelee cubes. Pour 2 tablespoons prosecco into each bowl and serve immediately.

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