Valerie's Cilantro Pana Cotta
This unique Panna Cotta by Chef Valerie Gordon infuses the creamy dessert with the fresh, aromatic flavors of cilantro. Topped with delicate cilantro blossoms and a dollop of whipped cream, this panna cotta is a delightful and refreshing end to any meal.
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Ingredients
- 32 ounces Heavy Cream
- 3 ounces Fresh Cilantro
- 6 ounces Sugar
- 2 tsps Gelatin
- 6-7 Fresh Cilantro Blossoms
- 8 ounces Whipped Cream
Instructions
Prepare the Cilantro Infusion:
Rinse, dry, and chop the fresh cilantro, including the stems.
In a medium-sized pot, heat the heavy cream and chopped cilantro over medium-low heat.
Smash the cilantro into the cream to release its flavor.
When the cream comes to a boil, turn off the heat. Cover the pot and allow the mixture to steep for 30-60 minutes.
Strain the cream, discarding the cilantro.
Prepare the Panna Cotta:
Return the infused cream to the pot and reheat gently.
Add the sugar to the cream and stir until it has melted.
Sprinkle the gelatin over the cream mixture and heat until just dissolved. Be careful not to let the mixture boil.
Set the Panna Cotta:
Pour the panna cotta mixture into 6-7 serving vessels.
Chill in the refrigerator for 2-3 hours, or until the panna cotta is set.
Garnish and Serve:
Once set, garnish each panna cotta with fresh cilantro blossoms and a dollop of whipped cream.
Serve chilled and enjoy the delicate, herbaceous flavors of the Coriander Panna Cotta!
This panna cotta is a perfect blend of creamy texture and fresh, aromatic flavor, making it an elegant and refreshing dessert for any occasion.