Sour Cherry Panna Cotta
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Directions
Item No.
101323
Ingredients
- 1 cup whole milk
- 2 3/4 teaspoons unflavored Gelatin
- 1/2 cup granulated sugar
- 3 cups heavy cream
- 2 teaspoons pure vanilla extract
- 1 jar Stonewall Kitchen Sour Cherry Jam
- A pinch of salt
Directions
- Combine the milk and gelatin in a small saucepan over medium heat. Heat to 135 degrees F. Add sugar and stir making sure the sugar and gelatin dissolves. Remove from heat.
- Add the heavy cream and stir. Pass mixture through a strainer. Stir in the vanilla extract and a pinch of salt. Then, cool mixture to 50 degrees F. To speed up the cooling process you can make a water bath by placing ice cubes in a bowl and cover them with water. Place the cream mixture in another bowl that will fit over the ice bath. Stir periodically until the mixture has cooled down.
- Place 1 Tablespoon of Sour Cherry Jam in the bottom of 8 (8-ounce) wine glasses. Pour 1/2 cup cream mixture into each wine glass. Chill completely in the refrigerator at least two hours. Top with another Tablespoon of Sour Cherry Jam. Serve cold or at room temperature.
