It's the time of year for fresh local blackberries, and although I have not been able to go berry picking this year I can still reap the benefit from my local farmers market. This recipe is a creamy cool light dessert perfect for the sweltering summer days we have been experiencing recently. This is a Greek version of Panna Cotta. If you have not tried it before it's a creamy cross between a custard and a gelatin dessert.
1 quart heavy cream
Vanilla Bean Panakota with Blackberry Sauce
1 quart heavy cream½ cup of sugar
1 vanilla bean split lengthwise and seeds scraped
2 ½ teaspoons unflavored gelatin
3 tablespoons of water
In a medium sauce pan combine heavy cream, vanilla bean and seeds, sugar. Heat until simmer over medium heat. Remove and let stand covered for 20 minutes.
In small bowl sprinkle gelatin over water and let stand about 5 minutes
Remove lid from cream and bring back to simmer. Remove from heat and add gelatin and stir until completely dissolved. Pour into six ramekins and cool on counter. When room temperature cover and refrigerate for at least two hours or until panakota is set. Serve with blackberry sauce. You can just top the ramekins with the sauce, or turn out onto a plate and pour sauce over top.
Fresh Blackberry Sauce
Courtesy Eating Well magazine
Makes about 2 cups
1 ½ pints blackberries
2 tablespoons blackberry brandy
2 tablespoons orange juice
3 tablespoons honey, preferably berry-blossom honey
2 tablespoons blackberry brandy
2 tablespoons orange juice
3 tablespoons honey, preferably berry-blossom honey
Pick over the berries and reserve 1 cup of the smallest and most attractive. Puree the remaining 2 cups berries in a food processor with the brandy, orange juice and honey. Transfer the mixture to a sieve set over a medium bowl. Press the puree through the sieve and discard the seeds.
Just before serving, stir in the reserved whole berries.
Just before serving, stir in the reserved whole berries.
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