Name: Passion Panna Cotta
Yield: 8 panna cotta
Ingredients: 4 ½ cups cream; 1 cup sugar; 3 cups gelatin; 1 tsp salt; 1 oz pineapple; 6½ tbsps pineapple juice; 1 oz vanilla bean; 2 tbsps brown sugar; 1 oz salt; 1¾ cups passion fruit purée; 6½ tbsp water; 1¾ cups sugar; 4 sheets gelatin; 1 tsp salt; 2 cups Maraschino Cherry juice; 1 tsp salt; Viognier

Passion Panna Cotta

Servings

panna cotta

Servings

panna cotta

Ingredients

Panna Cotta

4 ½ cups cream

1 cup sugar

3 cups gelatin

1 tsp salt

Roasted Pineapple

1 oz pineapple

6½ tbsps pineapple juice

1 oz vanilla bean

2 tbsps brown sugar

1 oz salt

Passion Pineapple Gelée

1¾ cups passion fruit purée

6½ tbsp water

1¾ cups sugar

4 sheets gelatin

1 tsp salt

Cherry Sauce

2 cups Maraschino Cherry juice

1 tsp salt

Wine Pairing

Viognier

Instructions

PREHEAT oven to 350 degrees.

COMBINE cream and sugar for Panna Cotta and purée for 20 minutes.

ADD gelatin last. Place into mold, and refrigerate for 2 hours.

DICE and combine pineapple with vanilla bean, brown sugar, pineapple juice and salt for Roasted Pineapple. Roast in oven for 20-25 minutes.

REMOVE from the oven and reduce to make a sauce over medium-high heat until it coats the back of a spoon.

COMBINE all ingredients for Passion Pineapple Gelée in a pot over medium heat. Add gelatin last and cook for 15 to 20 minutes. Combine with Roasted Pineapple and cook until it has consistency of caramel.

PLACE in oven for 20 minutes. Remove and allow to cool.

COMBINE the ingredients for Cherry Sauce and set aside.

PLATE the Panna Cotta and coat with the Roasted Pineapple.

DOT with Passion Pineapple Gelée and Cherry Sauce. Serve immediately.

Ingredients

Panna Cotta

4 ½ cups cream

1 cup sugar

3 cups gelatin

1 tsp salt

Roasted Pineapple

1 oz pineapple

6½ tbsps pineapple juice

1 oz vanilla bean

2 tbsps brown sugar

1 oz salt

Passion Pineapple Gelée

1¾ cups passion fruit purée

6½ tbsp water

1¾ cups sugar

4 sheets gelatin

1 tsp salt

Cherry Sauce

2 cups Maraschino Cherry juice

1 tsp salt

Wine Pairing

Viognier

Instructions

PREHEAT oven to 350 degrees.

COMBINE cream and sugar for Panna Cotta and purée for 20 minutes.

ADD gelatin last. Place into mold, and refrigerate for 2 hours.

DICE and combine pineapple with vanilla bean, brown sugar, pineapple juice and salt for Roasted Pineapple. Roast in oven for 20-25 minutes.

REMOVE from the oven and reduce to make a sauce over medium-high heat until it coats the back of a spoon.

COMBINE all ingredients for Passion Pineapple Gelée in a pot over medium heat. Add gelatin last and cook for 15 to 20 minutes. Combine with Roasted Pineapple and cook until it has consistency of caramel.

PLACE in oven for 20 minutes. Remove and allow to cool.

COMBINE the ingredients for Cherry Sauce and set aside.

PLATE the Panna Cotta and coat with the Roasted Pineapple.

DOT with Passion Pineapple Gelée and Cherry Sauce. Serve immediately.