zb so: Rosewater Panna Cotta with Candied Kumquats Chef David Frakes of Beringer Vineyards – St. Helena, CA Adapted by StarChefs

Yield: 12 Servings

Ingredients:

* Panna Cotta ¼ cup water
* 1¼ Tablespoons gelatin
* Zest of 1 lemon
* 3 cups heavy cream
* 1 cup whole milk
* ½ cup sugar
* 2¼ teaspoons rose water
* 2 vanilla beans, split

* Candied Kumquats ¾ pound fresh kumquats, quartered and de-seeded
* 1 ½ cups sugar
* ¾ cup water

Method:

For Panna Cotta: Pour water into small bowl; sprinkle gelatin over water and let stand until softened, about 5 minutes. Combine lemon zest, cream, milk, sugar and rose water in heavy, medium-size saucepan. Scrape vanilla seeds into cream mixture, then heat to simmer, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat. Add gelatin and whisk to dissolve. Cool, then strain through chinois. Divide mixture among 12 ramekins. Cover and refrigerate overnight.

For Candied Kumquats: Blanch kumquats in boiling, salted water about 30 seconds, then shock in ice water. In separate pan, combine sugar and water, and bring to boil. Boil 10 minutes. Add kumquats and reduce heat to simmer. Simmer about 15 minutes. Remove from heat and cool.

To Serve: Loosen panna cottas from ramekins by dipping bottoms in hot water 10-20 seconds. Invert onto plates and drizzle 1 Tablespoon candied kumquats around panna cotta on each plate.

www.starchefs.com

oder ganz abgedreht:

Goat-Cheese Panna Cotta With Bacon Syrup and Cashews

The Chef Wylie Dufresne of WD-50

Servings 8 people

Ingredients 3 cups cream 1 cup goat’s milk 1 envelope powdered gelatin, bloomed in 3 tablespoons water 7 ounces goat cheese 1 packed cup of 1/4-inch diced bacon ¾ cup maple syrup, B-grade 2 tablespoons toasted, crushed cashews Few pinches of Maldon sea salt Handful of small arugula leaves

Cooking Instructions Gently heat the cream and milk in a saucepan. When hot, whisk in the bloomed gelatin. Whisk in the goat cheese until the mixture is smooth, and pour into 8 4-ounce molds. Chill in the refrigerator for at least 4 hours, preferably 12.

Cook the bacon in a skillet until crisp. Deglaze the pan with 1 cup water and the maple syrup and reduce until two cups remain. Strain, discard the bacon, and return the syrup to a small saucepan and whisk over high heat for 3 to 4 minutes, until the syrup thickens. Allow to cool, whisking occasionally to make sure the fat does not separate. Once refrigerated, the syrup will thicken further. Bring to room temperature. Unmold the panna cottas onto 8 plates and drizzle with syrup. Sprinkle with cashews and sea salt, and garnish with arugula.

Best With Suggested Menu: eggnog ice cream with caviar and pumpernickel croutons; rack of lamb with candy-cane crust; smoked mashed potatoes; lentils in cider with nori, mincemeat gravy; goat-cheese panna cotta with bacon syrup and cashews

www.nymag.com

Orangenblüten-Panna Cotta mit Himbeersauce

Zutaten:
200 ml Milch, 400 Sahne, 1 Vanillleschote, unbehandelte Orangenschale, 50 g Zucker, 4 Blatt Gelatine und 2 Tl Orangenblütenwasser

Für die Sauce:
50 g Himbeeren , 20 g Zucker, einige Tropfen Zitronensaft und Puderzucker zum Abschmecken.
100 g Himbeeren und Puderzucker zum Wälzen

Für die Panna Cotta die Milch mit 200g Sahne, der aufgeschnittenen Vanilleschote, der Orangenschale und dem Zucker aufkochen, kurz köcheln lassen und durch ein Sieb gießen.
Die Gelatine in kaltem Wasser einweiche, gut ausdrücken und in der heißen Sahnemilch auflösen. Mit dem Orangenblütenwasser abschmecken und abkühlen lassen, bis die Masse zu gelieren beginnt.
Die restliche Sahne halbsteif schlagen und unter die Sahnemilch heben. In Portionsförmchen füllen und im Kühlschrank mindestens 4 Stunden fest werden lassen.
Für die Himbeersauce die Früchte verlese. Mit dem Zucker in einen hohen Rührbecher geben, mit dem Stabmixer pürieren und durch ein Sieb streichen. Mit Zitronensaft und Puderzucker abschmecken.
Zum Anrichten die Förmchen in heißes Wasser tauchen und die Panna Cotta auf Dessertteller stürzen. Die Himbeersauce daneben träufeln. Die Himbeeren verlesen, in Puderzucker wälzen und die Orangenblüten-Panna Cotta damit garnieren.