Panna cotta, cherry balsamic coulis
31 May 2017
This is a last minute dessert I came up with after seeing every vendor at the farmer's market selling cherries and scrapping my other idea of pears poached in hibiscus tea. It's a little bit of an intermediate dessert - the panna cotta underneath is sweet, but the coulis on top is equal parts sweet and savory/acidic from balsamic vinegar. The coulis also goes very well with roasted beets.
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Ingredients
For 4 servings.
4 fresh cherries, to serve
For the panna cotta:
50g hot water
2g agar agar
295g cream
30g sugar
2g vanilla extract
For the cherry balsamic coulis:
290g cherries, pitted/halved (pitted weight)
75g water
30g balsamic vinegar
3g kosher salt
7g sugar
Xanthan gum
Directions
- 1 day in advance, prepare the panna cotta: mix the agar and hot water in a small pot and whisk to combine.
- Place the cream and sugar into a small pot on medium heat and bring to a gentle simmer. Stir in the vanilla extract.
- Hydrate the agar: bring the agar/water mixture to a boil for 1 minute. Whisk in to the cream mixture and stir to combine well. Divide the contents of the pot between your serving containers or molds and refrigerate overnight to set.
- Prepare the cherry balsamic coulis: place all ingredients but the xanthan gum into a pot and bring to a boil. Cook until the cherries are very soft, about 5-7 minutes.
- Taste and adjust seasoning - add more acid or sugar if necessary, depending on the taste of your cherries.
- Transfer contents of the pot to a blender, blend extremely thoroughly until smooth.
- Strain, weigh, and measure 0.6% xanthan gum. Transfer back to the blender and shear in the xanthan. Strain and reserve in the refrigerator until needed.
- To serve: top the set panna cotta with a spoonful or two of the cherry balsamic coulis and tilt the bowl to spread evenly over the panna cotta. Top with a fresh cherry and serve.
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