Apothic Granita and Vanilla Panna Cotta
If you have roughly 45 minutes to spend in the kitchen, Apothic Granitan and Vanilla Panna Cotta might be an excellent gluten free recipe to try. This recipe makes 6 servings with 522 calories, 7g of protein, and 38g of fat each. For $2.6 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Only a few people really liked this dessert. 5 people were glad they tried this recipe. If you have water, apothic red wine, sugar, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. It is brought to you by Foodista. With a spoonacular score of 28%, this dish is not so amazing. Similar recipes include Vanilla Panna Cotta, Vanilla Panna Cotta, and Vanilla panna cotta.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
4 black peppercorns
2 tablespoons crème de cassis liqueur
1 sprig fresh rosemary
4 1/2 teaspoons Knox unflavored powdered gelatin
2 cups half and half
2 cups heavy cream
1 tablespoon fresh lemon juice
1/2 cup sugar
1 vanilla bean, split lengthwise
6 tablespoons cold water
1 1/2 cups of Apothic Red Wine
Equipment:
sauce pan
bowl
Cooking instruction summary:
- Start with the Granita: Combine all ingredients into a medium saucepan over medium-low heat & simmer 10 to 15 minutes.
- Cool completely to room temp. Strain into a shallow airtight container; Cover & place in the freezer 2 hours.
- Take a fork & scrape the surface of the granita to form icy crystals (think of a snow cone).
- Place back in the freezer 1 hour. Repeat with taking a fork & scraping the surface to form more icy crystals.
- For the panna cotta: Heat the heavy cream, half-n-half & sugar in a saucepan over medium heat to dissolve the sugar; Remove from heat & scrape the seeds from the vanilla bean into the cream; Add the bean pod.
- Cover & let infuse 30 minutes
- Sprinkle the gelatin over the cold water in a medium-sized bowl & let stand 5 to 10 minutes.
- Remove vanilla bean from cream mixture & reheat over medium heat; Pour the warm cream over the gelatin; Stir until the gelatin is dissolved.
- Divide the Panna Cotta mixture into the 6 ramekins or large wine goblets; Chill until firm - 2 to 4 hours.
- Plating: Garnish the panna cotta with a couple of tablespoons of the granita with a fresh rosemary sprig.
Step by step:
Start with the Granita
1. Combine all ingredients into a medium saucepan over medium-low heat & simmer 10 to 15 minutes.Cool completely to room temp. Strain into a shallow airtight container; Cover & place in the freezer 2 hours.Take a fork & scrape the surface of the granita to form icy crystals (think of a snow cone).
Place back in the freezer 1 hour. Repeat with taking a fork & scraping the surface to form more icy crystals.For the panna cotta
1. Heat the heavy cream, half-n-half & sugar in a saucepan over medium heat to dissolve the sugar;
2. Remove from heat & scrape the seeds from the vanilla bean into the cream;
3. Add the bean pod.Cover & let infuse 30 minutes
4. Sprinkle the gelatin over the cold water in a medium-sized bowl & let stand 5 to 10 minutes.
5. Remove vanilla bean from cream mixture & reheat over medium heat;
Pour the warm cream over the gelatin; Stir until the gelatin is dissolved.Divide the Panna Cotta mixture into the 6 ramekins or large wine goblets; Chill until firm - 2 to 4 hours.Plating
1. Garnish the panna cotta with a couple of tablespoons of the granita with a fresh rosemary sprig.
Nutrition Information:
covered percent of daily need
