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Jasmine Panna Cotta
with Black Muscat Reduction and Wild Strawberries
Makes 6-8 Servings
Verite Mazzola, Café Del Rey, Marina Del Rey

 

  • 6 oz. heavy cream
  • 5 oz. sugar
  • 6 oz. milk
  • 4 Tbs. jasmine water
  • 12 oz. crème fraiche
  • 1/2 oz. gelatin

Boil milk, sugar and jasmine. Soften geltain in cold water. Whip together cream and crème fraiche. Dissolve gelatine into warm (80-90 degrees) milk mixture. Fold both mixtures together. Chill in 2-3 inch molds or ramekins until firm.

Black Muscat Reduction:

  • 1 bottle Elysium
  • 2 Tbs. cornstarch
  • 1/2 c. simple syrup*
  • 1 c. simple syrup*
  • 12 blueberries*
  • 1/4 tsp. cream of tartar

*To make 2 cups ismple syrup, mix 2 c. sugar, 1/4 tsp. cream of tartar and 1 c. water in a small saucepan. Cover and simmer over medium heat for 2 minutes without stirring. Uncover and allow to cool. Boil wine with 1 c. syrup and blueberries until volume is reduced by 1/3. Combine 1/2 c. syrup with cornstarch and whisk into boiling mixture. Return to a full boil, remove from heat and strain.

Plating:

  • 48 white wild strawberries (available at specialty food stores, or use red wild strawberries)
  • 8 baby ivy leaves
  • 8 small branches of champagne grapes

Place panna cotta on plate. Add two pools of Black Muscat reduction on the plate and line edges of plate with white wild strawberries. Garnish one edge of the plate with champagne grapes. If desired, secure one ivy leaf on top of the panna cotta. Serve chilled.

 

 

 

 

 

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