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.
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).
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
|2 ¼||t||Orange Blossom Water|
|2||ea||Vanilla Beans (split lengthwise)|
- 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.
- Strain through a chinois (or fine-meshed sieve).
- Divide mixture among ramekins.
- Cover & refrigerate overnight.
- Serve chilled with seasonal fruit.