Friday, October 18, 2013

Panna Cotta Tart topped with Marinated Grapes

     The other day I was invited to a fabulous Jamberry Nail Polish debut party (more of that on another post) that one of my friend's, who is a consultant, was hosting.  So I thought I would bring something fabulous that I have never made before.  So, I searched Pinterest, my favorite place for new recipes, and came across a recipe for this Panna Cotta Tart topped with Marinated Grapes.  The picture was SO beautiful, I knew this was what I wanted to make! So here it is, and it turned out AWESOME!
Recipe from Sprinkle Bakes.

Ingredients:

Marinated Grapes:
1 1/2 cups small seedless grapes
1/4 cup concord grape jelly (melted)
1/4 cup Framboise, Chambord, or other berry flavored liqueur

Crust:
1/2 cup pecan halves (toasted - can be done in the skillet over medium heat until nuts are fragrant)
1 cup all purpose flour (sifted)
1/4 packed light brown sugar
8 TBsp unsalted butter (kept cold)
1/2 tsp ground cinnamon
pinch of salt

Panna Cotta:
2 cups heavy cream
1/4 cup sugar
1 tsp vanilla extract
1 packet (.25oz) unflavored powdered gelatin
3 TBsp cold water

How to make it:

Marinated Grapes
Wash and dry grapes.
Combine melted grape jelly and liqueur in a medium bowl.
Pour in grapes and toss to coat.
Store covered, in refrigerator until ready for use.

Crust
Preheat oven to 350˚F.
Combine the pecan halves and brown sugar in the bowl of a food processor.
Pulse in short bursts to gently combine.
Add flour, cinnamon, and salt, then pulse until mixture forms large clumps.
Remove dough and press into the bottom and up the sides of an oblong tart pan with a removable bottom (approx 14x5).
Chill for 30 minutes.
Bake for 20-25 minutes, then remove from oven and let cool completely.
When cool, place baked tart crust in the freezer for 30 minutes or until frozen.
DO NOT skip this step! - Liquid panna cotta will seep through the tart dough if the crust is not frozen.

Panna Cotta
In a small bowl or condiment cup, sprinkle gelatin over the cold water.
Let stand for 5 minutes or until liquid has been mostly absorbed. 
In a heat proof 4 cup measure, heat heavy cream and sugar in the microwave until very hot - about 2-3 minutes in a standard microwave (or heat on stove in a saucepan).
Remove from microwave and pour in vanilla, stir.
Using a small rubber spatula or spoon, scrape gelatin mixture into the hot cream mixture.
Stir until gelatin is completely melted.

To assemble
Remove pan with crust from freezer and place on a baking sheet.
Place the baking sheet with pan in the refrigerator.
Using the 4 cup measure, pour the liquid panna cotta into the tart crust, filling it to the top.
(It is much easier to do this with the pan in the refrigerator, that way the liquid won't slosh out of the pan when you move it)
Let the panna cotta set, uncovered in the refrigerator for 2-3 hours.
Before unmolding, use a hot-water rinsed dish cloth that has been wrung dry to press against the sides of the tart pan.
This will allow for easy unmolding in case any of the panna cotta has seeped through the sides of the crust.
Top with marinated grapes and ENJOY!!

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