Valentine’s Vanilla Bean Panna Cotta with Poetry

Vanilla Bean Panna Cotta

A valentine’s dessert to remember

Valentines day is almost here and in the spirit of love and heart shaped romance I wanted to share a perfect dessert for Valentines, along with a few delicious quotes from one of my favorite Irish poets, the one and only Oscar Wilde…

Many of his quotes are profound and I am always saddened that his life journey was so short. So, in honor of a poet I enjoy, here are a few of quotes on love…

Keep love in your heart.  A life without it is like a sunless garden when the flowers are dead

Woman are made to be loved, not understood

To love oneself is the beginning of a lifelong romance

Hope you enjoy this special Valentine’s dessert….and remember the best ingredient is always ‘love’.

Buttermilk Panna Cotta with Raspberries and Chocolate with a Sugar Spun Basket

(makes 6)

  • (for the buttermilk Panna Cotta)
  • 2 Tbsp water
  • 2 gelatin leaves (3/4 tsp) unflavored gelatin
  • 1 cup of heavy whipping cream
  • ½ vanilla pod (split lengthwise)
  • 1/4 cup sugar
  • Pinch of fine sea salt
  • ½ cup of buttermilk
  • (for the sugar spun basket)
  • 1 ½ cups of granulated sugar
  • (for the garnish)
  • 12 fresh raspberries
  • 4 sprigs of mint
  • (for the raspberry sauce)
  • 1 cup of raspberries
  • 2 Tbsp of fine granulated sugar
  • (for the chocolate sauce)
  • 1 cup of chocolate chips
  • ¼ cup of whipping cream

How to make it

  1. Place 2 Tbsp of water in to a small bowl and sprinkle over gelatin. Let it stand for 5 minutes until the gelatin softens.
  2. Scrape the vanilla seeds from the pod and add in to a medium size saucepan with 1/2 cup of the cream, pod, sugar and sea salt. Bring to a low boil and stir constantly for 3-5 minutes until the sugar has dissolved.  Reduce the heat and stir in the gelatin mixture.
  3. Strain the cream mixture through a sieve and add the buttermilk and remaining cream.
  4. Divide in to molds and chill for at least 4 hours in the refrigerator.
  5. To make the sugar spun baskets melt the sugar in a small skillet and boil until it is a light caramel color. Remove from the heat and place the pan in a basin of cold water to stop the cooking process.  Using the back of a spoon, drizzle the caramel in a think steady stream weaving back and forth to create a weave design.  Gently remove the basket and place on a sheet of parchment paper.
  6. To make the sauces puree the raspberries and sugar together and strain to remove the seeds. Melt the chocolate over a double boiler with the cream and stir to melt.  Transfer to squeeze bottles.
  7. To serve remove the panna cotta from the mold and place in the center of the plate. Place three raspberries on the side of the panna cotta and a sprig of mint. Using a squeeze bottle pour three circles of raspberry sauce and a swirl of chocolate sauce.  To serve gently place the sugar spun basket on top.

Judie the Irish Foodie,

in love…

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