Almond Panna Cotta with Zesty Berry Compote

Back to Pre School basics – Red & Blue makes Purple. For almost a month I had been brainstorming to cook something purple or black. Harini’s (sunshinemom) FIC event of this month almost made me loose my sleep. Whenever there is a challenge, I do not feel like cooking something which I have done before. It is always more fun to experiment & come up with something new. Thats the whole purpose, isn’t it?

I had been also wanting to make panna cotta for such a long time. Every time I see a picture & recipe I just sit & drool. Well with so many cranberries now, I had the red but had to get something blue to make it purple. Well got myself some frozen blueberries. Winter and summer combined, but the combination would make purple too. Besides I would have made panna cotta.

Glad to say that the panna cotta as well as the “purple” compote was a great success. I had made the compote first, and when I finally made the panna cotta, there was very little left of the compote. We had our cousins over, and the compote made a perfect topping for the Vanilla Icecream. I must say though, the panna cottas  are  perfect for  parties because they can be made a day or two in advance and kept refrigerated until ready to be served.

This is going to Sunshinemom’s FIC: Purple and Black.

Now to the recipe….

Ingredients:

1. 1 cup Heavy Cream or Half & Half
2. 1 Cup Milk
3. 1/2 cup sugar
4. 1/2 teaspoon Vanilla Extract
5. 2 drops Pure Almond Extract
6. 2 Tablespoons very finely sliced Almonds
7. 2 Sleeves unflavored powdered gelatin
8. 3 tablespoons water

For the Berry Compote

1. 1 Cup Blueberry
2. 1/2 Cup Strawberry
3. 1/2 Cup Cranberry
4. 1/2 Cup Cranberry Juice
5. 3/4 Cup Sugar
6. 1 teaspoon Lemon zest
7. 1/2 teaspoon cornstarch
8. 2 tablespoon Lime Juice

Preparation:

The Panna Cotta:

In a medium saucepan, combine the cream/half & half, sugar, milk. Bring the mixture just to a simmer over moderate heat (for about 12 minutes). Remove from the heat, cover and let steep for 15 minutes.

Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until evenly moistened, about 5 minutes.

Uncover the cream mixture and bring just to a simmer over moderately high heat. Remove from heat, add the gelatin, vanilla extract, almond extract and almond and whisk until dissolved.  Pour the panna cotta mixture into ramekins or individual serving cups and let cool to room temperature. Cover with plastic wrap and refrigerate until the panna cotta is set but still jiggly, at least 3 hours.

The panna cottas can be refrigerated for up to 3 days.

The Berry Compote:

Combine blueberry, strawberry, cranberry, juice & sugar in a saucepan & bring it to a boil at medium heat. Boil for about 15 minutes till the cranberries & blueberries start to pop, & the strawberries are mushy.

The mixture will start getting thick. Squish some of the berries with the back of the spoon. (yaaa!! I could see purple at this point!! )

Switch off the heat. Combine the cornstarch with the lime juice. Stir the lemon zest, & the cornstarch mixture to the berry mix, and heat it again at low heat for another 10 minutes. Cool & refrigerate.

To Assemble the Panna Cotta:

Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl.  Invert the panna cotta onto the plate and carefully lift off ramekin. Top with the berry compote.

Or if you have set it in individual cup, top the panna cotta with compote & serve.







Related Posts:
Caramel Custard
Red Berry Pate
Kulfi (Saffron, Pistachio Ice Cream Served with Rose Infused Vermicilli)
Layered Coffee Gateau

Thanks Purva (From Purva’s Daawat) for presenting me with the

Hard Working Bloggers Award.:-)