The Perfect Complement to Your Summer Feast

Summer is always a wonderful time here at Lynmar.  Everything is in full bloom and the colors and aromas of the fruit and flowers in the gardens are quite intoxicating. In general, I like to keep our dishes light, yet full of flavor, and this Orange Blossom Panna Cotta comes through on both levels.

Orange Blossom Panna Cotta Dessert

We only serve about an ounce-and-a-half to two-ounce portion of the panna cotta because the flavor is delicate, and we don’t want to coat the palate with too much cream, so we make-up the rest of the dish with assorted seasonal fruits (such as cherries, apricots, peaches, other stone fruit, and especially strawberries/other berries).

Panna Cotta - Cherries

I encourage you to pair whatever you’d like and see which combination best suits your individual palate. And, virtually any cookie will taste great too, as well as be a nice addition of texture. Pairs perfectly with our 2011 Late Harvest Chardonnay, Divinity.  Enjoy!

Orange Blossom Panna Cotta

Makes: About 25 each 1 ½ oz portions

¼ C Water
1 ¼ T Gelatin
1  ea Lemon
3  C Whipping Cream
1 C Whole Milk
½ C Sugar
2 ¼ t Orange Blossom Water
2 ea Vanilla Beans (split lengthwise)

Panna Cotta Prep

  • Pour ¼ cup cold water into a small bowl.  Sprinkle gelatin over water & let stand until softened (about 5 minutes).
  • Zest lemon, combine the zest, cream, milk, sugar & orange blossom water in a heavy medium-sized saucepan.
  • Scrape seeds of vanilla bean into cream mixture, then bring to a gentle simmer (stirring until sugar dissolves).
  • Simmer 5 minutes.
  • Remove from heat.
  • Add gelatin and whisk to dissolve.
  • Cool.
  • Strain through a chinois (or fine-meshed sieve).
  • Divide mixture among ramekins.
  • Cover & refrigerate overnight.
  • Serve chilled with seasonal fruit.

Panna Cotta Dessert

The nature’s healing magic never tasted so good!
The Path To Wine
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