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
- (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
- Place 2 Tbsp of water in to a small bowl and sprinkle over gelatin. Let it stand for 5 minutes until the gelatin softens.
- 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.
- Strain the cream mixture through a sieve and add the buttermilk and remaining cream.
- Divide in to molds and chill for at least 4 hours in the refrigerator.
- 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.
- 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.
- 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,