Pana Cotta w/ Raspberry Coulis & Espresso Foam


Pana Cotta w/ Raspberry Coulis & Espresso Foam


This is a lovely panacotta topped with a sweet-tart raspberry coulis and surrounded by espresso foam. It makes a perfect end to a meal during these warm months; it isn't too rich, and not too time-intensive. Makes four.


-1/2 pint raspberries, plus a few extra for garnish
-1 tablespoon fresh lemon zest
-1/4 cup sweet wine (a late-harvest Sauvignon Blanc would be ideal)
-1/4 cup cold water
-2 1/2 teaspoons unflavored gelatin
-3 cups heavy cream
-2/3 cup sugar
-1/2 vanilla bean, split lengthwise
-2 shots espresso
-1/8 cup heavy cream
-Chocolate shavings for garnish (if desired)
-Mint sprigs for garnish (if desired)

How to Serve:

In a small bowl, crush the raspberries and lemon zest together with the sweet wine until a thick, juicy sauce is formed. Pass through a fine-sieve strainer to remove the seeds. Set aside.

Pour the water into a very small saucepan, and sprinkle the gelatin over the top. Let it stand for about 3 minutes to allow the gelatin to soften. Heat over low heat for 3 to 4 minutes, stirring with a wooden spoon, until gelatin is thoroughly dissolved. Remove pan from heat.

In a medium-sized heavy-bottomed saucepan, combine the cream and sugar. Scrape in seeds from vanilla bean; add the bean. Bring to boil over medium heat, stirring often. As soon as the mixture comes to a boil, remove from heat and add gelatin mixture. Stir until blended.

Set out four ramekins or custard cups, and spoon just enough of the raspberry sauce into the bottom to cover the bottom surface. Tip the cup to ensure an even layer. Pour the cream mixture over the top, stopping about 1/2 inch from the surface of the cup. Cover tightly with plastic wrap and chill until cold. Chill at least 2 hours, or up to overnight.

Just before serving, make the espresso foam: whip together the espresso and heavy cream until a light, foamy consistency is reached. Don't get too aggressive here ~ you don't want whipped cream!

To remove the custards from their containers, dip them one at a time into a bowl of hot water for 3 to 5 seconds. Run a thin knife around the edge of each ramekin and quickly invert over the center of a serving plate. Surround with espresso foam. Garnish with extra raspberries and mint sprig, if desired.

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