Rainier Cherry Panna Cotta w/ Macerated Cherry Gastrique and Candied Walnuts
Panna Cotta
3.25 cups heavy cream
1 cup milk
.75 cup sugar
2 tbs. Pink peppercorns crushed
2.5 tsp. unflavored gelatin
1 tsp. vanilla extract
Bring cream, .75 cup milk, sugar and pink peppercorns to boil
Remove from heat, cover for 10 minutes
Pour remaining milk into small bowl, sprinkle gelatin over and let stand until gelatin softens – about 10 min.
Bring cream mixture to a simmer, add gelatin mixture, and vanilla and let stand for 5 minutes and then pour through strainer
Coat ramekin with nonstick spray, divide mixture evenly, refrigerate and let stand until firm – about 6 hours
Macerated Cherry Gastrique
12 ounces of pitted rainier cherries halved
2 tbs. and .5 cup sugar
.25 tsp. fresh ground black pepper
1 cup red wine
Combine cherries, 2 tbs. sugar and ground pepper stir and let set 1 hour
Boil wine in saucepan until reduced by ¾ and .5 cup sugar
In a blender puree half of the cherries and put though a fine strainer
Add rest of cherries and red wine puree and reduce until a nice syrup – about 15 minutes
Candied Walnuts
1 cup walnuts
1 cup powdered sugar
3 tbs. water
Combine ingredients in a skillet and stir until all sugar has caramelized and walnuts are evenly coated.
This dish was created by Chef Zeb Humphrey to highlight these magnificent Rainier cherries as part of the Tree to Table Campaign.