CrÈme FraÎche Panna Cotta With Pomegranate Molasses Recipes

Steps:

• Place the cream, milk and sugar in a medium saucepan and bring to a simmer over medium-high heat. Split and scrape the vanilla seeds from the bean. Add both the seeds and the pod to the milk.
• Once the milk mixture begins to simmer, shut off the heat and whisk in the creme fraiche. Strain the mixture and return to the pot. Add the gelatin and stir until dissolved.
• Pour the mixture into 8 (1 cup) ramekins and set aside to come to room temperature. Cover and place in the refrigerator to firm up for at least 3 hours, but it is best to let sit overnight.
• To make the sauce, combine the cherries and their juices, the cherry brandy, and the port in a medium saucepan with low sides, over medium heat. When mixture is hot, remove the pan from the heat and ignite with a long kitchen match. Once the flame subsides, return the pan to medium heat.
• Add the sugar, cinnamon, and the lemon zest and stir until the sugar has dissolved and the mixture starts to thicken, about 3 more minutes. Let the mixture cool to room temperature and serve with the Panna Cotta.

Steps:

• Place the milk in a large bowl, sprinkle the gelatin over it, and stir to combine.
• In a medium saucepan, bring the cream and 5 tablespoons sugar to a boil. Lightly oil eight 4-ounce ramekins or custard cups (or a large gratin dish if serving family-style).
• When the cream mixture comes to a boil, turn off the heat and let it sit a few minutes.
• Slowly whisk the cream into the gelatin, and then whisk in the crème fraîche.
• Strain the mixture, and pour it into the prepared molds. Chill in the refrigerator for at least 3 hours.
• Ten minutes before serving, slice the strawberries, and toss them with a tablespoon or so of sugar, to taste.
• Run a hot knife around the edges of the panna cotta and invert it onto a large chilled platter. Surround the custard with the strawberries and their juice.