Jam on -- and on: It's always summertime in Lee Davenport's little glass jars
In Brava Magazine
Here’s a panna cotta recipe Lee likes to hand out at the farmer’s market because, she says, “it’s simple and elegant and it’s a great blank slate to serve with my preserves.” At the market “I had it paired with rhubarb passionfruit preserves. It would also be great with any of the berry preserves -- Summer Fruit Medley, Trio of Berries, raspberry.”
Lee’s version of the classic Italian treat (literally “cooked cream”) is “a little lighter and tangier” with the addition of yogurt.
Tabula Rasa Panna Cotta with Pamplemousse Preserves
2 tablespoons water
1 1/4 teaspoon unflavored gelatin
2 cups whipping (or heavy) cream
1 1/4 cups yogurt
1 teaspoon vanilla extract
1/3 cup sugar
Sprinkle gelatin over water in a small bowl and let stand for 10 minutes or until softened. In a small saucepan, combine sugar with one cup of the cream and bring to a simmer while stirring. Remove from heat. Add softened gelatin. Stir until dissolved.
In a separate container (preferably one with a pouring spout, like a one-quart Pyrex measuring cup), whisk smooth the yogurt, vanilla and the remaining cream. Pour in the hot mixture and whisk smooth. Divide among six ramekins, tea cups, or small bowls, pouring 1/2 cup into each. Refrigerate uncovered until cold, then cover with plastic wrap and refrigerate overnight.
Serve panna cotta right in the ramekins or invert onto plates. To invert, set ramekins into a pan of hot tap water for 30 seconds, making sure water doesn’t get into them. Run a knife around the inside edges and turn onto dessert plates. Remove the ramekins. Top with preserves.