Panna Cotta with Fresh Blueberries

Wednesday, June 11, 2008

¡HASTA MAÑANA!

Panna Cotta with Fresh Blueberries

Here is my latest version of panna cotta. The ricotta cheese adds just a slight texture to the custard. I think you will enjoy this.

SERVES 4 – 6 (depending upon serving container)

INGREDIENTS

2 cups heavy whipping cream

1/3 cup whole milk ricotta cheese

2/3 cup plain whole milk yoghurt

1/2 cup granulated sugar

3 tablespoons Disaronno Amaretto liqueur

2 teaspoons powdered unflavored gelatin

1 pint fresh blueberries, washed and patted dry Disaronno to drizzle over blueberries

DIRECTIONS
1. Dissolve gelatin in 2 tablespoons of liqueur. Stir two or three times. Set aside for about 15 minutes.

2. Whisk 1 cup of the heavy whipping cream, the remaining liqueur, ricotta cheese, and yoghurt in a medium bowl, and set aside.

3. In a small pot, heat the remaining whipping cream and the sugar over medium heat, stirring until the sugar dissolves and the cream comes to a simmer. Remove from heat.

4. Add a little hot mixture to the gelatin, stirring to dissolve gelatin; then add this to the rest of the hot cream and sugar mix.

5. Add this mixture to the bowl of cream, liqueur, ricotta cheese and yoghurt. Blend well.

6. Divide mixture among 4 to 6 serving containers; ramekins or whatever you please.

7. Refrigerate the uncovered custards for 6 hours.

8. Garnish with fresh, washed and patted dry blueberries.

9. Drizzle with the liqueur for a special treat!

Posted by Webmaster on 06/11/08 at 05:02 PM
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Muscovy Duck Ravioli with Blueberry Sauce

Tuesday, June 03, 2008

Muscovy Duck Ravioli with Blueberry Sauce

My grandmother treated ducks the way she did the chickens in her backyard. They were baked, roasted, placed in stews, and appeared at the table for Sunday dinners with an achóte sauce. I baked my duck with just a salt, freshly ground pepper and a pinch of cardamom until just medium–rare. about 8 minutes. You can make your own pasta or use store bought freshly made

flat pasta or if you are in a hurry, use won ton wrappers. Try Liberty ducks of Sonoma, California.

SERVES: 6

WINE: A Good California Pinot Noir

Oven: 400° F

PASTA

On your own!

FILLING

2 fresh Muscovy duck breasts, skin on

1 1/4 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cardamom

extra-virgin olive oil for greasing

1/2 cup pancetta bacon, cooked, blotted and diced

1/3 cup Gorgonzola cheese, crumbled

1/4 cup grated Caciocavallo cheese

2 tablespoons of finely chopped fresh basil

1. Score duck breast with knife without cutting all the way through.

2. Season with kosher salt, black pepper, cardamom.

3. Scantly rub olive oil on each breast.

4. Place skin side down without oil in an oven-proof skillet in oven at 400° F until

desired doneness; about 8 -12 minutes per side.

5. Remove from oven, and take breasts out and set them aside to cool before mincing.

6. Combine minced duck, Gorgonzola cheese, pancetta and basil until all can hold together in

the shape of a very small meatball.

7. Add 1 teaspoon of wine if mixture does not hold well together.

8. Roll each duck ball mixture in grated Caciocavallo cheese. Set aside.

SAUCE

1 cup heavy cream

1/2 cup Chardonnay wine (yes, I know its white, so do the blueberries)

1 cup fresh blueberries, washed, patted dry

1/4 cup Champagne mustard

1 teaspoon cayenne pepper

1. Remove any excess from skillet used to bake duck breasts.

2. De-glaze with wine, as it evaporates, add cream, cayenne pepper, mustard and blueberries.

3. Cook until sauce over low heat until it thickens.

PUTTING IT TOGETHER

1. Roll the pasta out into the size of a cup saucer or a very large biscuit.

2. Place a tablespoon of the duck mixture in the center of the pasta.

3. Fold the pasta over to form a half moon.

4. Press the pasta down so it seals in the duck mixture, and removes air pockets.

5. Rest all completed raviolis on a platter in the ice box for 25 minutes.

5. Bring a pot of water to boil, pinch kosher salt it, and cook the rested ravioli for a

3-5 minutes. Do Not Crowd pot! They will float to the top when ready.

6. Remove the raviolis with a large slotted spoon, and arrange three half-moon raviolis on each plate; top with sauce garnish with small fresh basil leaves.

Posted by Webmaster on 06/03/08 at 05:00 PM
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