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Ashland – Oct. 2017
Visit Vancouver USA – Oct. 2017
Olympic Peninsula – Oct. 2017

Burrata Panna Cotta with Nut Crumble and Orondo Rubies Recipe

Bigger Panna Cotta 2This creamy panna cotta, created by Matt’s in the Market in Seattle, Washington, is a creamy, crunchy delight. It features the new juicy sweet-tart Orondo Ruby Cherries. While you can certainly use other type of cherries, for the flavor the chef intended, it’s worth it to seek out these delicious Orondo Rubies.

This recipe calls for burrata cheese, a fresh Italian cheese made from mozzarella and cream, that’s available at better grocery stores. This recipe uses gelatin sheets which are made from gelatin dried in a flat sheet. Gelatin sheets are used by pastry professionals and result in a clearer, more transparent final product than powder. Gelatin sheets are divided into bronze, silver, gold, and platinum levels based on their “bloom” or gel strength. Generally speaking one tablespoon of powdered gelatin equals 4 gelatin sheets. However, if you want to achieve the real flavor and texture of Matt’s panna cotta, you might want to order some gelatin sheets (they’re inexpensive). One source is Cooking District.com cookingdistrict.com/store/seac.nsf/products/07E9855C7DD7981A85257C83007605FB?opendocument

 

Recipe courtesy Matt’s in the Market www.mattsinthemarket.com

For the Panna Cotta:
24 oz 40 percent butterfat heavy cream
8oz pureed burrata cheese (in a food processor)
4 oz sugar
2 tsp Madagascar bourbon vanilla extract
2 tsp kosher salt
5 sheets bronze level gelatin (* See note above)

Heat the heavy cream and burrata over medium heat in a heavy bottomed pot. Add the sugar and stir gently to dissolve. Do not use a whisk as it will incorporate too many air bubbles. A rubber spatula or wooden spoon is fine.

Orondo Ruby Cherries are big, juicy and sweet-tart. Photo by Yvette Cardozo, RFT Ski & Dive Editor.

Orondo Ruby Cherries are big, juicy and sweet-tart. Photo by Yvette Cardozo, RFT Ski & Dive Editor.

Soak gelatin sheets in a bath of cold water until they become pliable and soft.

Add vanilla extract, kosher salt, and gelatin to the warm cheese and cream above.

Pour entire mixture into a blender (they use Vitamix), then blend until all is incorporated, about one minute on medium speed.

Pour this through a fine mesh strainer.

Pour into individual ramekins, and let chill for at least 4 hours before serving.

 

For the Cherries:
1lb Orondo Cherries
¼ cup granulated sugar
2 Tbs lemon juice

Wash and de-stem cherries. Cut each cherry in half along the meridian of the cherry and twist to pull apart. Gently remove the pit and put both halves in a bowl. Repeat for all cherries.

Sprinkle 1/4 cup of sugar and 2 Tbsp of lemon juice over and toss gently to macerate.

 

For the Candied Nut Crumble:
1 lb of nut or a mix of nuts of your choice

Boil the nuts in water for 15 minutes.

Drain and rinse off.

Soak the nuts in simple syrup.(equal parts sugar and water, enough to cover) for 1 hour.

Drain the nuts again, place them in a bowl and toss them with 1/2 cup of powdered sugar to form a glaze.

Set up a fryer at 350 degrees and fry the nuts in batches for 4-5 minutes or until a golden brown and crispy to the palate.

Season them immediately with salt upon removing them from the fryer.

To serve: spoon half the panna cotta with candied nut crumble and top with sweetened cherries.

www.orondoruby.com

Want more Orondo Cherry recipes? Check out these Cherry Martinis.

And check out Yvette Cardozo’s experience Tracking Down Orondo Ruby Cherries to learn more.

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Yvette Cardozo, RFT Ski & Dive Editor

Yvette Cardozo from the Seattle, Washington area, likes to visit interesting places and learn about interesting cultures and, if a tasty local dish is involved, so much the better. She’s eaten everything from gourmet food at the world’s finest restaurants to native food in Asia, the arctic, and all kinds of places in between.Yvette recalls being in Antarctica and going out on the land with Inuit elders in arctic Canada , then bagging a caribou. They dragged it back to camp and ate it on the spot raw. She quips, “Hey, if you like steak tartare….”Yvette, who is a veteran skier and diver, is RFT’s Ski & Dive Editor.