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Panna Cotta

Wednesday, December 30th, 2009
Panna Cotta with Balsamic Reduction Sauce from Stephanie Chambers
Day 21-Panna Cotta
1 package unflavored gelatin
2 cups heavy cream
1 1/2 cups creme fraiche (can buy ready made at grocery store)
1/3 cup sugar
1 T Cointreau

Place 1 1/2 T cold water in a small bowl and sprinkle gelatin over the top. let gelatin soften for 5 minutes. While gelatin softens, warm the cream and creme fraiche with the sugar over medium-high heat until sugar dissolves. Turn off heat and add gelatin mixture. Stir until it dissolves. Then, stir in Cointreau.

Pour mixture into 6 8-ounce containers (/I make 12 smaller servings by using small paper drinking cups lined with plastic. Cut away paper for easy unmolding/). Cover with plastic and chill until firm, about 3 hours.

Balsamic Reduction: Boil 1 1/2 cups of balsamic vinegar and 1 T brown sugar at medium-high temperature for about 15 minutes, or until thickened to the consistency of syrup. Cool and serve over Panna Cotta with fresh berries marinated in Cointreau.
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