Bay Leaf Panna Cotta, Strawberries, Balsamic & Black Pepper

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[MUSIC] I'm Chris Cosentino and I'm here to show you how to make my dinner for the food and wine classic at Aspen. We're going to end this meal on a sweet note with my all time favorite, bay leaf panna cotta, strawberries, and balsamic. Panna cotta is meant to be pillowy and ethereal, it just hums. You need to use gelatin. The thing about gelatin is it has to be bloomed in cold liquid. Never bloom it in hot. If you bloom it in hot liquid, it'll clump, it'll make like little balls of sand. Fresh bay leaf, absolutely beautiful. It has the aroma of flowers, so what I'm gonna do is bruise them. I'm gonna bring out more aroma. Vanilla bean is key, Bourbon or Madagascar vanilla. So I'm gonna split it open. I'm gonna scrape out all those beans. As you can see, the gelatin has bloomed, it's clumped all the cream, now I have a nice, eve, beautiful panna cotta base. So the panna cotta is set in about six hours. You're looking for something that's nice and soft and delicate. You don't want it to be a rock. I poke a hole in the bottom of the tin so it removes that suction. With the finish of something like this, you want comfort. They're getting sweet. They're getting creamy. They're getting tart. By the end of the meal, their palate's clean. It's actually really refreshed. And that's everything you need to know to have dinner with us. I really hope you got a true taste of Austin. Please let us know how your meal turned out. Share your photos on Facebook and Instagram with #HaveDinnerWithUs
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Bay Leaf Panna Cotta, Strawberries, Balsamic & Black Pepper
Bay Leaf Panna Cotta, Strawberries, Balsamic & Black Pepper


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