“I think no-bake recipes are always best in the summer,” says Chef Lia Lira, owner of the acclaimed Bramble House on Vashon Island, Washington, who shares one of her favorite summer dessert recipes in this vibrant panna cotta. “You can change up the berries so the recipe will be viable even in late summer when strawberries aren’t as available. The Nashi Orchards Island Harvest perry is a delicious broth to marinate the berries in, and also provides a crisp counter balance to the creaminess of the panna cotta.”
If you have leftover perry after serving this dish to your party guests, Chef Lira has one suggestion: drink it!
Rose Panna Cotta with Macerated Strawberries and Nashi Orchards Perry
Ingredients for the Panna Cotta:
1 ¼ cup milk
½ cup plus 2 tablespoons sugar
3 tablespoons cold water
4 ½ teaspoons powdered gelatin
1 ¼ cup heavy cream
½ tablespoon rose water
Combine milk and sugar in a pot and slowly heat. Separately, put cold water into a bowl and sprinkle gelatin over the top. Allow to rehydrate for 5 minutes. When milk is just below steaming, remove from heat and stir in gelatin. Add cream and rose water. Let cool briefly. Pour 3 ounces of cream mixture into nine individual molds or ramekins and let cool in fridge for at least 6 hours, preferably overnight.
Ingredients for the Rose Petals:
1 egg white
¼ cup superfine sugar, for dusting
Organic or homegrown rose petals
Put egg whites in a bowl and lightly whisk to break up. Put a small amount of sugar into a small plate or shallow bowl. With a small brush, lightly coat each side of the petal with egg whites, then coat with sugar. Lay out in a single layer and let dry overnight.
Ingredients for the Raspberry Purée:
½ cup water
½ cup sugar
15 ounces raspberries
Combine water and sugar in a small saucepan. Bring to a simmer and ensure that sugar is completely dissolved. Pour over raspberries and puree until smooth. Pass through a fine sieve.
Ingredients for the Macerated Berries:
10 ounces strawberries (or mixed seasonal berries)
Mix strawberries and purée and macerate for at least 3 hours.
Ingredients to Serve:
1 bottle Nashi Orchards Island Harvest perry
Remove panna cotta from cooler. Fill a bowl with hot water and dip the bottom of the panna cotta mold into the hot water and let heat briefly to loosen. Remove and dry the bottom of the mold. Invert a shallow bowl over the top of the mold, then flip the two over together. The panna cotta will slide out of the mold.
Spoon macerated berries around panna cotta and make sure to add a bit of purée to each bowl. Bring your bowls to the table and pour cider over the berries tableside so the bowl is full of bubbles.
This recipe originally ran in the Summer 2016 issue of Sip Northwest magazine. For the full article and more like it, click here.