Apothic Granita and Vanilla Panna Cotta

If you have roughly 45 minutes to spend in the kitchen, Apothic Granitan and Vanilla Panna Cotta might be an excellent gluten free recipe to try. This recipe makes 6 servings with 522 calories, 7g of protein, and 38g of fat each. For $2.6 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Only a few people really liked this dessert. 5 people were glad they tried this recipe. If you have water, apothic red wine, sugar, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. It is brought to you by Foodista. With a spoonacular score of 28%, this dish is not so amazing. Similar recipes include Vanilla Panna Cotta, Vanilla Panna Cotta, and Vanilla panna cotta.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

4 black peppercorns

2 tablespoons crème de cassis liqueur

1 sprig fresh rosemary

4 1/2 teaspoons Knox unflavored powdered gelatin

2 cups half and half

2 cups heavy cream

1 tablespoon fresh lemon juice

1/2 cup sugar

1 vanilla bean, split lengthwise

6 tablespoons cold water

1 1/2 cups of Apothic Red Wine

Equipment:

sauce pan

bowl

Cooking instruction summary:

  1. Start with the Granita: Combine all ingredients into a medium saucepan over medium-low heat & simmer 10 to 15 minutes.
  2. Cool completely to room temp. Strain into a shallow airtight container; Cover & place in the freezer 2 hours.
  3. Take a fork & scrape the surface of the granita to form icy crystals (think of a snow cone).
  4. Place back in the freezer 1 hour. Repeat with taking a fork & scraping the surface to form more icy crystals.
  5. For the panna cotta: Heat the heavy cream, half-n-half & sugar in a saucepan over medium heat to dissolve the sugar; Remove from heat & scrape the seeds from the vanilla bean into the cream; Add the bean pod.
  6. Cover & let infuse 30 minutes
  7. Sprinkle the gelatin over the cold water in a medium-sized bowl & let stand 5 to 10 minutes.
  8. Remove vanilla bean from cream mixture & reheat over medium heat; Pour the warm cream over the gelatin; Stir until the gelatin is dissolved.
  9. Divide the Panna Cotta mixture into the 6 ramekins or large wine goblets; Chill until firm - 2 to 4 hours.
  10. Plating: Garnish the panna cotta with a couple of tablespoons of the granita with a fresh rosemary sprig.

 

Step by step:

Start with the Granita

1. Combine all ingredients into a medium saucepan over medium-low heat & simmer 10 to 15 minutes.Cool completely to room temp. Strain into a shallow airtight container; Cover & place in the freezer 2 hours.Take a fork & scrape the surface of the granita to form icy crystals (think of a snow cone).


Place back in the freezer 1 hour. Repeat with taking a fork & scraping the surface to form more icy crystals.For the panna cotta

1. Heat the heavy cream, half-n-half & sugar in a saucepan over medium heat to dissolve the sugar;

2. Remove from heat & scrape the seeds from the vanilla bean into the cream;

3. Add the bean pod.Cover & let infuse 30 minutes

4. Sprinkle the gelatin over the cold water in a medium-sized bowl & let stand 5 to 10 minutes.

5. Remove vanilla bean from cream mixture & reheat over medium heat;


Pour the warm cream over the gelatin; Stir until the gelatin is dissolved.Divide the Panna Cotta mixture into the 6 ramekins or large wine goblets; Chill until firm - 2 to 4 hours.Plating

1. Garnish the panna cotta with a couple of tablespoons of the granita with a fresh rosemary sprig.


Nutrition Information:

Quickview
521 Calories
7g Protein
38g Total Fat
26g Carbs
1% Health Score
Limit These
Calories
521k
26%

Fat
38g
59%

  Saturated Fat
23g
150%

Carbohydrates
26g
9%

  Sugar
24g
28%

Cholesterol
117mg
39%

Sodium
80mg
3%

Alcohol
7g
44%

Get Enough Of These
Protein
7g
15%

Vitamin A
1453IU
29%

Vitamin B2
0.33mg
20%

Calcium
146mg
15%

Phosphorus
137mg
14%

Selenium
6µg
9%

Vitamin D
1µg
8%

Potassium
262mg
8%

Vitamin E
0.94mg
6%

Magnesium
21mg
5%

Vitamin B6
0.1mg
5%

Copper
0.1mg
5%

Manganese
0.1mg
5%

Vitamin B12
0.28µg
5%

Vitamin B5
0.46mg
5%

Zinc
0.6mg
4%

Vitamin K
3µg
4%

Vitamin B1
0.04mg
3%

Vitamin C
2mg
3%

Iron
0.45mg
3%

Folate
7µg
2%

Vitamin B3
0.28mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Corned Beef Ribs With Brown Sugar and Mustard Glaze
Cashew and Hazelnut Toffee Chocolate Bark
Eggplant, Kale, Tomato, & Bacon Panini
Brazilian Cheese Rolls | Pão de Queijo
Drink Mix Jelly
Simple Risotto Milanese
Gluten-Free Honey-Nuts-n-Oats Pancakes
Skillet Rolls for Two
Lemon Lime Green Juice {30 Days of Juicing}
Spicy Asian Green Beans
Food Trivia

The weight of a Babybel is 21 grammes.

Food Joke

On the last day of kindergarten, the children brought presents for their teacher. The florist's son gave her a box. She hook it, held it up, and said, "I bet I know what it is. Is it flowers?" "That's right!" said the boy. Then the candy store owner's son gave her his package. She shook it, held it up, and said, "I bet I know what it is. Is it a box of candy?" "That's right!" said the boy. Next the liquor store owner's son handed her his box. She shook it, held it up, and noticed that it was leaking. She touched a drop with her finger and tasted it. "I bet I know what it is. Is it wine?" "No," said the boy. She touched another drop to her tongue. "Is it Champagne?" "No," said the boy. "I give up. What is it?" The boy grinned. "A puppy!"

Popular Recipes
One Bowl Pink Grapefruit Bars

The View from Great Island

Coconut Cream Poke Cake

Dessert Now Dinner Later

Homemade Rayu From 'Japanese Soul Cooking

Serious Eats

Winter Squash Soup

Foodnetwork

Spaghetti Squash “Fried Rice”

Slender Kitchen