Passion Panna Cotta

Author

Morels French Steakhouse and Bistro
November 21, 2017

Passion Panna Cotta

Ingredients

Panna Cotta

  • 4 ½cupscream

  • 1cupsugar

  • 3 cupsgelatin

  • 1tspsalt

Roasted Pineapple

  • 1ozpineapple

  • 6½tbspspineapple juice

  • 1ozvanilla bean

  • 2tbspsbrown sugar

  • 1ozsalt

Passion Pineapple Gelée

  • 1¾cups passion fruit purée

  • 6½tbspwater

  • 1¾cupssugar

  • 4sheetsgelatin

  • 1tspsalt

Cherry Sauce

  • 2cupsMaraschino Cherry juice

  • 1tspsalt

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.

Nutrition

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