CARDAMOM-BUTTERMILK PANNA COTTA WITH POMEGRANATE
This super simple recipe is equally great for breakfast or as a lightly sweet dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 3h
Number Of Ingredients 8
Steps:
- In a small saucepan, soften gelatin in 1/4 cup water for 5 minutes. Add cream, sugar, cardamom, and salt; heat over medium, stirring, until sugar and gelatin dissolve. Stir in buttermilk. Pour into a 1 1/2-quart dish and refrigerate until set, about 3 hours. Serve,sprinkled with pomegranate seeds, oranges, and toasted coconut.
YOGURT AND BROWN-SUGAR PANNA COTTA WITH GRAPE GELéE
Think of that old-fashioned dish of grapes baked in sour cream and brown sugar. Now imagine it as something light and elegant, and you'll understand this dish.
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Sprinkle gelatin over 1/4 cup grape juice in a 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer, stirring until gelatin is dissolved. Remove from heat and stir in remaining 3/4 cup grape juice with lemon juice, grapes, and grappa.
- Lightly oil ramekins and put in a shallow baking pan. Divide grape mixture among ramekins and chill in freezer until just set, about 30 minutes.
- Stir together gelatin and 1/4 cup cream in cleaned 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer over moderate heat, stirring until gelatin is dissolved. Add remaining 3/4 cup cream with brown sugar and return to a simmer, stirring until sugar is dissolved.
- Whisk together yogurt, grappa, and salt until smooth in a large measuring cup, then pour in cream mixture and whisk until combined well.
- Pour mixture into ramekins (over set gelée) and chill (in refrigerator), covered, until firm, at least 8 hours.
- To unmold, run a thin sharp knife along edge of each ramekin to loosen, then dip in a small bowl of very warm water 6 seconds. Invert a plate over each ramekin and then invert panna cotta with gelée onto plates, gently lifting off ramekins.
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