Big Rock's Passion Fruit Panna Cotta - DC News FOX 5 DC WTTG

Big Rock's Passion Fruit Panna Cotta

Posted: Updated:

(WJBK) -- Get this recipe courtesy of Chef Eric Voigt from Big Rock Chophouse in Birmingham, one of the many eateries taking part in Birmingham Restaurant Week happening Jan. 28 - Feb. 1 and Feb. 4-8. Learn more online at www.birminghamrestaurantweek.org.

YEILD:
120 grams/ ½ cup of passion fruit concentrate, puree or juice
120 grams/ ½ cup heavy cream
85 grams or 3 oz. of granulate sugar
240 grams/ 1 cup milk
8 grams of sheet gelatin, or 1 tbs powder gelatin, or 1 envelope of gelatin knox
3 tbs. of Water
4 x 4 oz. Containers

METHOD:
1. Steep 1 tbs of gelatin in 3 tbs of cold water for 10 minutes
2. Bring cream, passion fruit and sugar in a non reactive pot over medium heat to a steam, while constantly stirring with a whisk
3. Add gelatin into pot and whisk until dissolved
4. Temper hot liquid into milk slowly
5. Strain through a fine mesh strainer
6. Portion into desired container
7. Refrigerate for 24 hours

Powered by WorldNow
Untitled

WTTG FOX 5 & myfoxdc
5151 Wisconsin Ave. NW
Washington, DC 20016
Main Number: (202) 244-5151
Newsroom: (202) 895-3000
fox5tips@wttg.com

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices