Cooking Book by frenchdelicatering

The French Deli & Catering Cooking Book

Table of Contents Appetizers

Starters……………………………………………………………… Main Courses………………………………………………… Desserts………………………………………………………… 2

Appetizers

Bruschetta Total: 18 min Prep: 10 min Yield: 4 servings Cooking : 8 min

Ingredients :

Directions :

1 ciabatta 3tbsp extra virgin olive oil 9oz cherry plum tomatoes, halved 2 avocados 1tbsp lemon juice Handful of rocket leaves Salt and freshly ground black pepper Balsamic vinegar, to drizzle

Preheat the oven to 220°C (425°F, gas mark 7). Trim the ends off the ciabatta then cut it into 16 slices. Brush each side lightly with 2tbsp olive oil and place on a baking tray in a single layer. Mix the remaining olive oil with the tomatoes and a little seasoning. Spread on a baking sheet and cook for 10 mins or until the tomatoes are softened. Peel, stone and dice the avocado and toss on the lemon juice to avoid browning. Spoon the tomatoes on the baked bread. Top with the avocado and rocket and drizzle with balsamic vinegar and serve.

Cucumber Bites Total: 15 min Yield: 22 bites

Ingredients :

Directions :

2 cucumbers 12 cherry tomatoes 4 oz. cream cheese softened 1 tbsp. mayonnaise 3 tbsp. light ranch 1 tbsp. frozen or fresh dill ¼ tsp. garlic salt Black pepper for garnish

Wash, peel and slice cucumber into half inch slices. Remove little of insides of the cucumber with a half tea spoon measurement. Combine softened cream cheese, mayo, and ranch. Mix it well until smooth in texture. Add dill and garlic salt and mix just until combined. Place all the topping into a piping bag with a star attachment and pipe out about a ¾ of a tbsp. into each prepared cucumber. If the topping has hard time to stick to cucumber pat dry the cucumber juice before piping. Cut cherry tomatoes in half and insert into each cucumber topping. Sprinkle with black pepper, serve and enjoy. This appetizers can be prepared several hour before serving, make sure to refrigerate until ready to serve.

Caprese Skewers Total:Â 15 min Yield:Â 10 servings

Ingredients :

Directions :

20 grape tomatoes 10 Oz mozzarella cheese (cubed) 2 tbsp extra virgin olive oil 2 tbsp fresh basil leaves, (chopped) 1 pinch salt 1 pinch ground black pepper 20 toothpicks

Toss tomatoes, mozzarella cheese, olive oil, basil, salt, and pepper together in a bowl until well coated. Skewer one tomato and one piece of mozzarella cheese on each toothpick.

Spinach Balls Total:Â 30 min Yield: 10 bites

Cooking: 15 min

Ingredients :

Directions :

2 (10 ounce) packages frozen chopped spinach, thawed and drained 2 cups Italian-style seasoned bread crumbs 1 cup grated Parmesan cheese 1/2 cup butter, melted 4 small green onion (chopped) 4 eggs (lightly beaten) salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the frozen chopped spinach, Italian-style seasoned bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper. Shape the mixture into 1 inch balls. Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned.

Starters

Salade Niçoise Total: 30 min Yield: 4 servings

Ingredients : 16 oz of tuna tinned in olive oil 8 salted anchovies 3/4 oz of black olives 4 eggs, soft-boiled 8 radishes 14 1/8 oz of cherry tomatoes 7 1/16 oz of salad leaves 1 bunch of spring onions 2 heads of baby gem lettuce 1 celery stick 1/2 cucumber 1/4 bunch of chives

Dressing : 3 1/16 fl oz of extra virgin olive oil 1 1/2 oz of cherry tomatoes 1 fl oz of balsamic vinegar 1 garlic clove salt black pepper To serve : crusty bread

Directions : For the dressing, crush the cherry tomatoes and garlic cloves with a pestle and mortar, then add the oil and balsamic vinegar slowly, using the pestle and mortar to mix and emulsify. Season with salt and pepper and set aside In a large salad bowl, mix together the anchovies, tuna, boiled eggs (sliced), olives, cherry tomatoes , spring onion (sliced), cucumber (sliced), celery (sliced), radishes (cut into quarters), lettuce and salad leaves Drizzle a little of the salad dressing over the top, adding more if you feel the need. Serve with crusty bread

Salmon Tartare with Avocado & Mango Total: 30 min Yield: 4 servings

Ingredients :

Directions :

14 oz salmon filets (cut into cubes) 4 avocados (cut into cubes) 17 oz mango (cut into cubes) 4 Tablespoons olive oil 2 lemons (juice + zests) ½ small chili pepper (minced) Salt & pepper 1 clove of garlic (crushed) 3 Tablespoons sesame seeds 1 Tablespoons chives (minced)

Place into 3 different medium-sized bowls, one for the salmon, one for the avocados and one for the mangos. In a small bowl, prepare the marinade with the olive oil, the lemon juice and zests. Add in the crushed garlic, the minced chili pepper, and season with salt and pepper. Pour ⅔ of the marinade over the diced salmon and add in the sesame seeds. Cool for minimum 30 minutes in the refrigerator. Divide the remaining ⅓ of marinade into two and pour evenly over the diced avocados and the diced mangoes respectively. Drain the mangoes in a sieve to prevent them from being too juicy. Set up in the plate directly, using a stainless steel round form, starting with the layer of mangos, then the avocado layer and eventually the salmon one. Decorate with some chives on top and serve immediately!

Bufallo Salad Total: 25 min Yield: 4 servings

Ingredients :

Directions :

4 buffalo mozzarella balls 7 1/16 oz of fresh peas, podded weight 7 1/16 oz of broad bean pods 1 handful of fresh mint, leaves removed from stalks, torn into small pieces 3 1/2 oz of pea shoots olive oil 2 lemons, 1 cut into wedges salt pepper

Drain the mozzarella balls from their liquid and place on a tray. Cover in cling film and allow to come up to room temperature – this allows the cheese to soften and brings out the delicate flavour of the mozzarella Drop the broad beans into a pan of boiling water. After a minute, add the peas and allow to cook for another minute. Strain the beans and peas and immediately refresh in iced water for 5 minutes. Pop all of the broad beans out of their skins using the tip of a small knife and remove the little white germ, which can have a bitter flavour Mix the broad beans and peas together with the mint and pea shoots. Add the juice of one lemon to taste and add a few drops of olive oil. Season with salt and pepper to taste To plate, tear each mozzarella ball in half and season lightly. Divide piles of the broad beans, peas and pea shoots between four plates and top with the mozzarella. Finish with another spoonful of the peas and beans, some olive oil and a little more lemon juice. Garnish with the lemon wedges and serve

Crab Salad With Avocado Cream Total: 45 min Yield: 4 servings

Ingredients : 4 crabs, live 2 carrots (sliced) 2 turnips, (diced) 3 tbsp of crème fraîche 2 tbsp of lemon juice 2 tbsp of mint (chopped) 2 tbsp of tarragon (chopped) salt Pepper Avocado Crème : 2 avocados, large 2 tbsp of crème fraîche 2 lemons juice salt pepper

Lemongrass Vinaigrette : 1 lemon grass stalk, heart only 4 1/4 fl oz of olive oil 1 lemon, zest and juice 2 tbsp of rice wine vinegar 1 tbsp of chilli sauce 1 garlic clove, minced 1/2 tsp Dijon mustard salt Pepper To Plate : 4 tomatoes, quartered 2 pink grapefruit, segmented 1 handful of mint leaves 4 sprigs of chervil 1 handful of watercress, sprigs only

Directions : For the vinaigrette, finely chop the lemongrass and place into a pot with the oil. Fry until the lemongrass starts to sizzle Remove from the heat and allow to infuse for 30minutes - 1 hour before straining the oil into a bowl and discarding the lemongrass For the avocado cream, blend the avocado flesh with the crème fraîche and half the lemon juice until smooth Combine the infused oil with the remaining ingredients, whisk and season to taste with salt and pepper. Set aside Season well and pour the remaining lemon juice on top. Chill until ready to serve To make the salad, marinate the carrots and turnips in the lemongrass vinaigrette for 10 minutes Meanwhile, bring a large pan of water to the boil. Add the crabs and cook for 6 minutes Plunge into cold water for another 5 minutes before removing the flesh. Mix with crème fraîche, lemon juice, chilli and herbs. Season to taste with salt and pepper Serve onto plates with the marinated vegetables, tomato quarters and pink grapefruit segments. Pour over the avocado cream and garnish with mint leaves, chervil and watercress

Shallot Tarte Tatins With Chicken Liver Total:Â 2 hrs Yield:Â 4 servings

Ingredients : 20 shallots (peeled) 1 1/16 pint of red wine 1 bay leaf 5 tbsp of honey 3 1/4 oz of butter (chilled) 4 sheets of puff pastry pepper Salt

Garnish : 1/2 tbsp of chives, chopped pepper

Chicken Liver : 1 tbsp of vegetable oil 2 garlic cloves 3 1/2 fl oz of red wine vinegar 12 1/3 oz of chicken livers 1 tbsp of flat-leaf parsley

Directions : To make the Tatins, put the shallots, wine, bay leaf and honey in a saucepan. Bring to the boil, reduce and simmer very gently for 45 minutes Drain the shallots, keeping the wine, and set aside. Pour the red wine through a fine sieve into a clean saucepan and boil until reduced to 4 tbsp Cut the butter into cubes and whisk into the reduced red wine, then season 3 1/4 oz of butter, chilled Divide the wine equally between 1 2/3 in tartlet moulds. Divide the shallots between the tartlet moulds and place in the centre of each mould Cut a 4 in disk from each sheet of puff pastry. Cover each tin with the puff pastry and gently press it down around the shallots Put the moulds in a roasting tray with a little water at the bottom. Bake for about 5-10 minutes or until the pastry is puffed and golden Meanwhile, start the chicken livers by blanching the parsley for 1 minute and refreshing in ice water. Drain and squeeze out as much excess water as possible and chop finely Clean the chicken livers by removing an sinew or membrane. Heat a ittle oil in a large pan on a medium to high heat and sear the livers until golden brown and medium rare in finish. Finely chop the garlic and add to the pan with the red wine vinegar. Reduce the liquid to a 1/3 of its original volume Add the parsley to the chicken livers, mix well and season to taste with salt and pepper To plate, place the Tatin onto the middle of a plate, and position the chicken livers on top. Finish with a sprinkle of the chopped chives and some freshly ground pepper

Shrimps Cocktail Total:Â 1 hr Yield:Â 4 servings

Ingredients : 8 1/2 oz of cooked shrimps (peeled) Tomato Sauce : 3/4 oz of onion (finely chopped) 1/2 garlic clove (finely chopped) 1 tbsp of rapeseed oil 10 2/3 oz of cherry plum tomatoes, (chopped into small chunks) 1 lemon (juiced) Shrimp Cocktail Sauce : 1/3 fl oz of white wine vinegar 1 egg yolk 1 drop of Tabasco 1 drop of Worcestershire sauce 2/3 fl oz of grapeseed oil

To Plate : 1 large pack of salad 2 lemons (halved) 20 sprigs of dill (picked) 1 cucumber (made into cucumber balls using a Parisian scoop) 1 crusty brown loaf

Directions : To make the tomato sauce, gently sweat the onion and garlic with the oil in a sauce pan over a low heat After 2 minutes, add the tomatoes and lemon juice. Gently simmer for 10 minutes Liquidise and strain into a fresh pan. Discard the pulp. Simmer for approximately 30 minutes or until the purĂŠe is very thick To make the prawn cocktail sauce, ensure all the ingredients are at room temperature. Heat the vinegar in a microwave for 10 seconds In a small bowl whisk the egg yolk, Tabasco, Worcestershire sauce and vinegar. While whisking vigorously, slowly pour in the oil as you would if making mayonnaise Once all the oil is added, whisk in the tomato sauce. The result should be a thinnish sauce that perfectly coats the prawns To assemble this prawn cocktail recipe, arrange the salad leaves in four glasses or on small plates. Add the prawns and dress with the sauce Garnish with the lemon, dill and cucumber balls. Serve with a chunk of crusty brown bread

Ceviche of Orkney Scallops With Strawberries Total: 6 hrs 30 mins Yield: 4 servings

Prep: 30 min Cooling: 6 hrs

Ingredients : Scallops and Strawberries : 8 large hand dived scallops 8 strawberries Avocado Purée: 1 avocado 1 lime juice 1 tbsp of créme fraiche 2 tsp wasabi paste sea salt

Shallot Rings: 1 banana shallot milk flour, seasoned with salt and pepper Dressing: 1 banana shallot 1 red chilli 1 lime 1 2/3 fl oz of olive oil 3/4 oz of coriander (chopped) 2 cucumbers sea salt To Serve: 1 handful of shiso cress leaves 1 handful of coriander cress

Directions : Open the scallops and discard the skirts and roe. Wash well in very cold water then transfer to a tray lined with a kitchen cloth. Store them in the fridge for 6 hours prior to use In a blender, purée together the avocado, lime juice, crème fraîche and wasabi paste before passing through a fine sieve. Season with salt and store in the fridge in a piping bag until required Preheat a deep-fryer to 356°F To make the shallot rings, slice the shallot into rings, soak in milk, then dredge in seasoned flour before deep frying until crispy and golden. Set aside To make the dressing, dice the shallot and red chilli into very fine pieces. Add the juice and zest of the lime, the olive oil, chopped coriander and a good pinch of flaky sea salt Slice each scallop into 3 even pieces and finely dice the strawberries. Add both to the bowl with the dressing, mix well and leave for 2 minutes Slice the cucumber lengthways into thin strips and place in a rectangle on each of the 4 plates. Arrange 6 slices of scallop on the cucumber base and spoon over the strawberry and lime dressing, adding a pinch more salt to finish

Garganelli Pasta With Chorizo and Peas Total:Â 15 mins Yield:Â 2 servings

Ingredients :

Directions :

Garganelli : 5 1/3 oz of garganelli pasta

Place the peas in boiling salted water and blanch for three minutes. Drain the peas and set to one side, retaining the water from the pan

For the Sauce : 4 1/4 oz of fresh peas 6 1/3 oz of chorizo (chopped) 1 fl oz of olive oil 1/2 fl oz of garlic oil 1/2 oz of butter 1 fl oz of double cream 1/4 oz of flat-leaf parsley 1/4 oz of Parmesan (plus extra to serve) freshly ground black pepper

Bring a larger pan of salted water to the boil, add the garganelli pasta and cook for 8-10 minutes Meanwhile, sweat the chorizo with the garlic and olive oils in a large pan for a couple of minutes. Take a tablespoon of water from the pea pan and add to the chorizo along with the cooked peas, cream and butter. Stir well to combine, then garnish with the chopped parsley and some freshly ground black pepper Drain the pasta and add to the sauce along with a tablespoon of the pasta water and the Parmesan. Toss to coat the pasta in the sauce, then divide it evenly between two plates. Sprinkle over a little extra Parmesan and serve immediately

Main Courses

Lasagna Bolognese Level: Intermediate Total: 5 hr 10 min Yield: 10-12 servings Prep: 1 hr Cook: 4 hr 10 min Ingredients : 1 cup dried porcini mushrooms 10 ounces white button mushrooms 2 carrots, cut into 4 pieces 2 stalks celery, cut into 4 pieces 2 cloves garlic 1 cup fresh parsley 1 6-ounce piece prosciutto, cut into 1-inch pieces 1 tablespoon extra-virgin olive oil 1 pound ground beef chuck 1 pound ground pork 2 cups dry white wine 4 tablespoons unsalted butter 1 large onion, chopped 1 teaspoon chopped fresh rosemary 2 bay leaves Kosher salt 5 tablespoons tomato paste 1/2 cup cognac or brandy 1 28-ounce can whole San Marzano tomatoes

For the Bechamel: 12 tablespoons unsalted butter 1/2 cup plus 1 tablespoon all-purpose flour 1 1/2 teaspoons grated nutmeg Kosher salt and freshly ground pepper 6 cups whole milk For the Lasagna: Kosher salt 1 1/2 pounds fresh lasagna sheets 2 tablespoons unsalted butter, softened 3/4 pound parmesan, grated (2 to 3 cups) 1 pound fresh mozzarella or fontina, grated (4 to 5 cups)

Directions : Make the ragu: Soak the porcini mushrooms in 2 cups hot water until soft, about 30 minutes. Drain the porcini, reserving the liquid. Finely chop the porcini and white mushrooms in a food processor; transfer to a bowl. Add the carrots, celery, garlic, parsley and prosciutto to the processor; pulse until finely chopped. Heat the olive oil in a large pot over high heat. Cook the ground beef and pork in batches, breaking them up with a wooden spoon, until browned, 6 to 8 minutes. Transfer the meat to a bowl. Add the wine to the pot, scraping up the browned bits. Add the liquid to the bowl with the meat. Melt the butter in the pot; add the onion, chopped carrot mixture, the rosemary, bay leaves and 2 teaspoons salt. Cook, stirring occasionally, until browned, 12 to 15 minutes. Add the tomato paste and mushrooms and cook, stirring, about 8 minutes. Return the meat mixture to the pot. Add the cognac and scrape up the browned bits. Cook, stirring, until the liquid is absorbed, about 5 minutes. Add 2 cups water and the reserved mushroom soaking liquid. Crush the tomatoes with your hands over the pot and add with their juices. Simmer over medium-low heat, stirring occasionally, until thickened, about 2 hours, 30 minutes. Cool completely. Meanwhile, make the bechamel: Melt the butter in a wide saucepan over medium heat. Add the flour, nutmeg, 2 teaspoons salt and 1/2 teaspoon pepper; cook, whisking, 2 to 3 minutes. Gradually whisk in the milk and cook, whisking, until thickened, 5 to 10 minutes. Reduce the heat to low and cook, whisking, 10 more minutes.

Assemble the lasagna: Preheat the oven to 400 degrees F. Bring a few inches of salted water to a boil in a wide saucepan. Fill a large bowl with ice water. Line a baking sheet with a damp kitchen towel. Working in batches, boil the pasta until partially cooked, about 4 minutes, then remove with a skimmer and transfer to the ice water to cool. Remove the pasta sheets, shake off the excess water and arrange in a single layer on the towel. Cover the pasta with another damp towel. Brush the bottom and sides of a deep 11-by-13-inch baking dish with the butter. Spread 1/2 cup ragu in the pan. Cover with a layer of pasta, then sprinkle with 1/3 cup parmesan and 2/3 cup mozzarella. Spread 1 1/2 cups ragu over the cheese and top with 1 cup bechamel. Repeat with 3 more layers each of pasta, parmesan, mozzarella, ragu and bechamel. Top with a layer of pasta, then cover with the remaining bechamel. Sprinkle with the remaining parmesan and mozzarella. Tuck the edges of the pasta into the baking dish with a knife. Place the lasagna on a baking sheet to catch any drips; bake until bubbly and golden, about 40 minutes. Let rest 30 minutes before slicing and serving

Roast Leg of Lamb with Honeycomb Total: 1 hr 20 min Yield: 4 servings

Ingredients :

Directions :

Lamb : 3 sprigs of rosemary 3 sprigs of thyme 4 garlic cloves, roughly sliced 4 1/2 lb of leg of lamb salt Pepper

Preheat the oven to 482°F/Gas mark 9

To Plate : 16 oz of Jersey Royal potatoes 5 sprigs of mint 1 1/8 lb of frozen garden peas 3 oz of butter 5 1/3 oz of honeycomb

Snip the rosemary and thyme into small sprigs. Using a small knife, pierce six or seven holes in the lamb and stud with the rosemary, thyme and garlic Season the lamb with salt and pepper and roast in the oven for approximately 1 hour or until cooked to your liking Towards the end of the cooking time, cook the Jersey Royals in boiling salted water with three of the mint stalks, for 10 – 15 minutes or until tender Place the frozen peas in boiling water and bring the water quickly back to the boil. Cook for approximately 2 - 5 minutes or until just tender Carve the lamb and serve with the potatoes, peas and a scattering of fresh honeycomb.

Mussel Tortelli Total:Â 2 hrs Yield:Â 4 servings

Ingredients : Mussel Tortelli Filling : 2 1/4 lb of mussels, cleaned 5 1/16 fl oz of white wine 1 garlic clove, crushed 1 red chilli, finely chopped 1 parsley stalk, finely chopped 1 oz of shallots, julienned 1 1/4 oz of bread extra virgin olive oil salt Pepper Potatoes Cream : 7 1/16 oz of potato, peeled 2 1/3 oz of leek, white part only, finely sliced vegetable stock 1/2 fl oz of lemon juice 1 tsp saffron threads extra virgin olive oil salt pepper

Cuttlefish Ink Pasta Dough : 8 oz of 00 flour 1 oz of semolina flour 2 eggs 2 egg yolks 2/3 fl oz of cuttlefish ink PARSLEY EMULSION 7 1/16 oz of parsley 0 oz of xanthan gum 1/2 fl oz of olive oil salt Pepper Sea Urchin Emulsion : 10 sea urchins olive oil

Directions : To begin, make the mussel filling. Warm the oil, wine, garlic, chilli and parsley in a large pan with a lid. Once sizzling and steamy, add the mussels and cook over a medium heat for a few minutes until the shells have all opened Pick the flesh from the shells and return to the pan, discarding any mussels that have failed to open SautĂŠ the shallots in extra virgin olive oil in a separate pan until soft and translucent. Add the shallots to the mussels and their cooking juices and cook over a high heat until reduced by half Toast the bread in a non-stick frying pan with a little olive oil. Cut it into chunks and add to the mussels extra virgin olive oil Continue to cook for a couple of minutes then blend in a food processor until creamy and season with salt and pepper. Allow the mixture to cool then transfer to a piping bag and chill until needed To make the potato cream, finely slice the potatoes and place in a bowl of cold water. SautĂŠ the leek in olive oil until soft then dry the potatoes and add to the pan with enough vegetable stock to cover. Season with salt and pepper and cook for 30â&#x20AC;&#x201C;40 minutes To make the pasta, knead the flours, eggs, extra yolks and cuttlefish ink in the bowl of a stand mixer with a dough hook (or by hand if you don't have one). It should come together into a smooth, silky dough. If it is sticky, add a little more flour. Wrap the dough in cling film and rest in the fridge for 30 minutes When the potatoes are entirely soft, add the lemon juice and saffron. Drain the vegetables and blend in a food processor, adding enough of the cooking liquid to give a smooth consistency. Set aside Pick the parsley. Blanch and refresh the leaves then place in a colander with a weight on top to drain. Use a centrifugal juicer to juice the stalks Blend 1/3 fl oz of the juice in a food processor with the leaves, olive oil, 1/3 fl oz water, salt, pepper and xanthan gum. Decant into a squeezy bottle

Clean the sea urchins and scoop out the flesh. Emulsify in a blender with a drop of olive oil and a little cold water When it is time to make the tortelli, use a pasta machine to roll out the dough very thinly and cut it into 2 1/3 in squares Place a teaspoon of the mussel filling into the centre of each square then fold diagonally into a triangle, pressing the edges together to seal. Wrap each triangle in turn around your index finger, pinching the points together Bring a pan of salted water to the boil and cook the tortelli for 1â&#x20AC;&#x201C;2 minutes. Drain then gently fry with some olive oil and a little vegetable stock, stirred together to make an emulsion. Meanwhile, warm through the potato cream To plate up, pour the potato cream into shallow bowls and place a ring of the tortelli on top, alternating with dots of parsley emulsion. Top each tortelli with some sea urchin emulsion and serve

Desserts

Lemon Tiramisù Total: 3 hr 10 min Yield: 4 servings

Prep: 30 min Cooling : 2 hr 40 min

Ingredients :

Directions :

Tiramisu : 1 bag/sachet Ladyfingers 8 oz mascarpone cheese 4 oz cream 4 eggs 7 oz sugar 1 tbsp Limoncello 4 untreated lemons

Separate eggs and beat the yolk with 5 oz. sugar until light and fluffy.

For the decoration : mint leaves

Grate the lemon zest and add to the mascarpone. Beat the cream until it forms stiff peaks and fold into the mascarpone mixture. Add the egg yolk/sugar mixture and stir. Beat the egg white until it forms stiff peaks and fold into the mixture. Mix some water together with lemon liqueur, lemon juice and the rest of the sugar in a shallow dish. Soak the sponge fingers in the liquid and then place them next to each other in a shallow container (alternatively you could initially cut the sponge fingers in half and use them to fill glasses). Pour a layer of the lemon mixture over the sponge fingers and then arrange another layer of soaked fingers on the top. Pour in the remaining mixture. Chill tiramisu for 3 hours. Garnish with slices of lemon and mint leaves, before serving.

Vanilla Panna Cotta with Strawberries Sauce Total:Â 30 min Yield:Â 2 servings

Ingredients : Panna Cotta : 1/4 cup whole milk 2 1/2 teaspoons unflavored gelatin 2 cups heavy cream 1/2 cup granulated white sugar Pinch of salt 1/2 vanilla bean pod (seeds extracted) or 1 teaspoon vanilla extract Strawberry Sauce : 1 cup strawberries (sliced and divided) 3 tablespoons of granulated white sugar 1 tablespoon water 1 teaspoon of freshly squeezed lemon juice

Directions : To make the panna cotta: Place the milk in a small bowl and sprinkle the gelatin evenly over the milk. Let soak for 5 minutes. In a small saucepan, combine the cream, sugar, vanilla seeds, the seeded vanilla bean pod, and bring to a low boil. Let simmer for 5 minutes After the 5 minutes, remove the pan from heat and whisk in the milk/gelatin mixture until smooth. Strain the liquid through a mesh strainer. (You don't need a super fine strainer as you are not trying to strain out the vanilla beans. You're just trying to strain out any undissolved pieces of gelatin.) Pour into your individual glasses, cover and refrigerate for at least 4 hours or overnight. To make the strawberry sauce: Add 1/2 of the strawberries, sugar, lemon juice, and water to a small saucepan and bring to a slow boil. Let simmer for 5 minutes. Remove from heat and add in the remaining strawberries Let cool completely then spoon over the panna cotta. Refrigerate again until ready to serve.