Panna cotta au lait fermenté avec confiture de baies boréales au vin blanc

Panna cotta with fermented milk and white wine boreal berry jam

Panna cotta au lait fermenté avec confiture de baies boréales au vin blanc

Panna cotta with fermented milk and white wine boreal berry jam

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Panna cotta with fermented milk and white wine boreal berry jam

Servings: 8
Preparation time: 20 minutes + 6 hours rest time
Cooking time: 10 minutes

On hand is a sophisticated dessert, yet so simple to make!
1 packet of powdered gelatin
60 ml (1/4 cup) cold water
310 ml (1 ¼ cups) 3.8% Nutrinor organic Nordic milk
5 cardamom seeds
2 ml (1/2 tsp) caraway seeds
1 cinnamon stick
1 vanilla bean
500 ml (2 cups) Nutrinor fermented milk
250 ml (1 cup) white wine
750 ml (3 cups) boreal berries (blueberries, haskap berries, Saskatoon berries, aronia berries, etc.)
250 ml (1 cup) white wine
180 ml (3/4 cup) maple syrup
4 sprigs of fresh mint
In a bowl, dilute the gelatin in the cold water and let stand.
In a saucepan, bring the 3.8% milk to a boil and remove from the heat.
Then add the spices to the hot milk and steep for 10 minutes.
Remove the spices with a strainer, leaving only the milk.
Using a small knife, remove the seeds from the vanilla bean and add to the milk.
Incorporate the hot milk in a bowl with the gelatin and mix well to dilute the gelatin.
Then add the fermented milk and mix again.
Separate the mixture into 8 ramekins and refrigerate for at least 6 hours.

Jam:
In a saucepan, boil the wine and reduce by half.
Add the boreal berries and the maple syrup, and cook over low/medium heat for approximately 10 minutes. The result should be a jam slightly more liquid than usual.
Remove the jam mixture from the heat and steep the mint sprigs for 5 minutes before removing.

Presentation:
Serve the panna cotta well chilled and jellied, garnished with a generous portion of the white wine boreal berry jam.
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