And the Oscar Goes to…..Kir Royale Panna Cotta

imageWhy not toast your favorite movies on Oscar night with an easy, make-ahead, dazzling dessert worthy of the red carpet?  This Kir Royale Panna Cotta is drop-dead gorgeous, luxuriously creamy and can be eaten from the couch while you and your guests watch the Academy Award ceremonies.

Panna Cotta is a silky smooth, softly set pudding with a melt-in-your-mouth texture.  I often order it in restaurants because, like many, I thought it was hard to make.  It’s not!  Because of its gelatin base, it demands to be made in advance and it can be made as much as 2 days  ahead, kept covered and chilled, until ready to make an entrance.  The decadent velvety smoothness and fancy appearance will make everyone think you are a culinary genius.

Kir Royale is one of my favorite cocktails and was  introduced to me by my dear friend Pierre.  It makes frequent appearances at dinner parties we host.  When I stumbled upon a Kir Royale Panna Cotta recipe it was:  Lights! Camera! Action!

KIR ROYALE PANNA COTTA

(Adapted from NY Magazine)

1 bottle of champagne or Prosecco

5 1/2 c heavy cream

2 envelopes of gelatin

1 c plus 2 T sugar, divided

2 tsp vanilla

3 c raspberries, 12 reserved for garnish

Directions:

1-  Reduce champagne in a saucepan until you have 1 cup.

2-  Pour 1 cup of cream in a bowl and sprinkle gelatin on top.  Let sit 5 minutes.

3-  Pour remaining cream in another saucepan, add vanilla, 3/4 cup sugar and champagne.  Warm through until sugar has dissolved, stirring constantly.  DO NOT BOIL. Combine the cream- gelatin mixture with the champagne-cream mixture and whisk to a smooth consistency.

4-  Strain over a bowl through a wire mesh sieve.

Cool slightly over an ice bowl while whisking, about 2 minutes.  This achieves the silky texture.

5-  In a bowl, add 2 tablespoons of sugar to 1 cup of raspberries and mash with a fork.  Let macerate 5 minutes.  Place a teaspoon of the fruit in the bottom of each champagne flute or martini glass.

7-  Chill 3 hours or overnight.  If you’ve still got some nominated films to see before the awards, you can run out to the movies!

8-  In a blender place 1 1/2 cups of raspberries and 2  tablespoons of sugar and purée.

7-  Chill 3 hours or overnight.  If you’ve still got some nominated films to see before the awards, you can run out to the movies!

8-  In a blender place 1 1/2 cups of raspberries and 2  tablespoons of sugar and purée. Strain this through a fine metal sieve to create a coulis. Divide the coulis equally on top of each panna cotta.  Garnish each with a raspberry.

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1-  Reduce champagne in a saucepan until you have 1 cup.

imageimage

2-  Pour 1 cup of cream in a bowl and sprinkle gelatin on top.  Let sit 5 minutes.

3-  Pour remaining cream in another saucepan, add vanilla, 3/4 cup sugar and champagne.  Warm through until sugar has dissolved, stirring constantly.  DO NOT BOIL.imageCombine the cream- gelatin mixture with the champagne-cream mixture and whisk to a smooth consistency.

4-  Strain over a bowl through a wire mesh sieve.image  Cool slightly over an ice bowl while whisking, about 2 minutes.  This achieves the silky texture.

5-  In a bowl, add 2 tablespoons of sugar to 1 cup of raspberries and mash with a fork.  Let macerate 5 minutes.  Place a teaspoon of the fruit in the bottom of each champagne flute or martini glass.imageimage

6-  Very slowly fill each glass to within a half inch of the rim with the cream mixture.image

7-  Chill 3 hours or overnight.  If you’ve still got some nominated films to see before the awards, you can run out to the movies!

8-  In a blender place 1 1/2 cups of raspberries and 2  tablespoons of sugar and purée.  imageStrain this through a fine metal sieve to create a coulis. imageimage Divide the coulis equally on top of each panna cotta.  Garnish each with a raspberry.

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AND THE OSCAR GOES TO……..!

Enjoy!

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6 thoughts on “And the Oscar Goes to…..Kir Royale Panna Cotta

  1. Cher Johanne,
    Ce Royale Panna Cotta est certainement un désert Gagner Oscar. J’ai mangé toute la coupe de la perfection alors que notre beau serveur attendait mon verdict. Votre blog est wondereful et je vous suivre à partir de maintenant et attendre notre prochaine séance d’essais avec un écran magnifique.
    Par ailleurs, est-ce serveur vadrouilles étages et fait lits trop?
    Votre voisin préféré
    Laurie

  2. Pingback: 6 Enticing Desserts for Your Valentine | French Gardener Dishes

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