Elderberry-Orange Panna Cotta

This is the dessert I served for a private event on the patio at The Quail & Olive. I love mixing the unexpected in most of my dishes, but especially in my desserts. Vinegar on your dessert? Yep!

LEARN THIS PROCESS! Panna cotta is a creamy, delicious treat that works well as a dessert canvas for whatever flavors you want. The base is cream-based, but I have added in goat cheese, yogurt, and even coconut milk into mine. This version uses an elderberry-orange jam at the bottom. Think fruit on the bottom of your yogurt. I have also made panna cotta infused with lavender and topped with lemon curd, coconut panna cotta topped with cherry blossom gel, and goat cheese panna cotta with balsamic blueberries. BE CREATIVE...COOK FEARLESSLY!

Because this was a ticketed event at The Quail & Olive, I wanted to feature some of her balsamic vinegar and a jam from the pantry section of her shop.

Ingredients

Panna Cotta makes five 3+ ounce servings

• Elderberry Orange Jam

• 1 envelope gelatin

• 1/4 cup cold water

• 2 cups organic heavy cream

• 2 Tablespoons organic granulated sugar

• 1 Tablespoon Elderberry Balsamic Vinegar (on The Quail & Olive website)

• zest from an organic orange

For Serving

• dehydrated orange slice, optional

• Elderberry Balsamic Vinegar

• Blood Orange Olive Oil (on The Quail & Olive website)

  
  

Procedure

Panna Cotta

Add a small dollop of jam at the bottom of your serving dish. For this event, I used small mason jars.

Dissolve the gelatin in cold water in a medium mixing bowl. Pour the heavy cream into a medium saucepan. Add sugar. Heat, over a medium-low flame, until it begins to steam. Do not let it boil. Pour in the balsamic vinegar and let cool for 5 minutes, then pour the warm cream into the gelatin and stir till completely dissolved.

Pour the mixture into your serving containers. Top with orange zest. Let chill until set, but at least four hours. Serve cold.

For Serving

Remove the panna cotta from the fridge. It should be firm. Drizzle with olive oil and balsamic vinegar. Garnish with a dehydrated orange slice, if using. Serve immediately.