Blackberry Mojito Panna Cotta
- 1 Tablespoon cold water
- ½ Tablespoon powdered gelatin
- 1 ¼ cup heavy cream
- ¾ cup whole milk
- 3 Tablespoons sugar
- ½ Vanilla bean (split lengthwise and seeds scraped out)
1. Combine gelatin and cold water, set aside.
2. Combine cream, milk, sugar and vanilla bean in a sauce pot. Heat on medium low heat until sugar is dissolved and mixture is hot but not boiling, stirring constantly.
3. Once milk mixture is hot, remove from stove and add gelatin mixture.
4. Whisk until gelatin is dissolved.
5. Strain mixture though a fine mesh sieve/ or just remove the vanilla bean pod.
6. Cool over an ice bath, stirring constantly, until mixture is no longer hot (room temp or lower is perfect).
7. Spray desired vessels with oil and slowly pour mixture in, dividing into 4 portions.
8. Place into refrigerator to set for a minimum of 4 hours, but preferably overnight.
- 4 oz. Fresh blackberries
- Sugar to taste
- 3-4 Mint leaves (roughly chopped)
- ¼ lime zest
1. Place berries, sugar, and mint in a small bowl. Mash together, you will want it to be chunky.
2. Zest lime directly into bowl.
3. Spoon mixture onto Panna Cotta. Or reserve until you are ready to enjoy the dessert.
BLACKBERRY SPIKED GELEE
- 1 ½ cups white rum
- ½ cup lime juice
- 2 cups sugar
- 12 gelatin sheets (Gold)
- ½ lime zest
- Black berries to taste
1. Line pan with plastic wrap, making sure it is as smooth as possible with no air pockets or overlapping. Spray generously with oil. Set aside.
2. Place gelatin sheets in a separate bowl with cold water to “bloom”.
3. In a small sauce pot, combine lime juice and sugar over medium heat until sugar is dissolved and liquid is hot but not boiling.
4. Remove from heat, squeeze excess water out of gelatin sheets and add to hot liquid.
5. Whisk until gelatin is dissolved.
6. Add rum.
7. Pour entire mixture into the pan you set aside in step 1.
8. Top with mashed blackberries and lime zest.
9. Allow to set in refrigerator overnight. Once set, remove from pan and chop it into small cubes.