-
1
Sugared Champagne Grapes, recipe follows
-
2
Special equipment: 8 (4-ounce) molds
-
3
In a saucepan, over medium heat, combine the heavy cream, vanilla bean, seeds and orange zest.
-
4
Bring the liquid to a simmer and cook until it's reduced to 1 1/2 cups.
-
5
In the meantime place the gelatin sheets in a bowl and cover with cold water, about 5 minutes.
-
6
Pour off water and squeeze any excess water from the softened gelatin sheets.
-
7
Remove the cream mixture from heat.
-
8
Whisk in the confectioners' sugar until fully incorporated.
-
9
Whisk in the softened gelatin sheets, milk, and orange juice and let stand for 3 minutes.
-
10
Stir to ensure that the gelatin sheets are well dissolved.
-
11
Strain through a very fine sieve into a medium mixing bowl.
-
12
Place mixture in an ice bath, stirring continually for about 3 minutes to allow it to thicken slightly.
-
13
Gently stir in half of the whipped heavy cream and then gently fold in the remaining cream.
-
14
Divide the mixture into the individual molds, filling the molds 1/4-inch from the top.
-
15
Refrigerate for 1 hour, or until the panna cottas have cooled completely and the gelatin has set.
-
16
To unmold the panna cotta, take the molds directly from the refrigerator and carefully dip them in hot water for 15 seconds.
-
17
Run a sharp knife around the sides of the mold.
-
18
Invert the molds over a plate and serve immediately with Sugared Champagne Grapes.
-
19
*Cook's Note: If gelatin sheets are unavailable you can substitute 1 package of powdered gelatin.
-
20
*available at fine food and bake shops
-
21
Whisk together the powdered egg white and water until frothy and light.
-
22
Brush the champagne grapes lightly with the egg white mixture and roll in 1/2 cup of the sugar.
-
23
Place the sugared grapes on a bed of the remaining sugar and dry at room temperature for several hours.
