Citrus-Sour Cream Panna Cotta with Candied Pistacchio
By Executive Chef David Schmidt
L’Auberge Restaurant on Oak Creek/Hundred Rox
Shamrock Farms Fresh Chef Challenge 2009 3rd Place
- 2 cups Shamrock Farms Sour Cream
- 1 cup Shamrock Farms Heavy Cream
- 1 cup Shamrock Farms Whole Milk
- 1/3 or 1/2 cup sugar
- 3/4 ounces powdered gelatin
- Zest of one small lemon
- Vanilla bean – to taste
32 ounces = eight 4-ounce portions
Bloom gelatin in ice water until soft. Drain excess water and set aside. Bring milk, cream, sugar and vanilla bean to a boil. Remove from heat. Add gelatin and whisk until incorporated.
Place Shamrock Farms Sour Cream in a large mixing bowl and whisk until smooth. Slowly temper milk mixture into sour cream, a few ounces at a time, until entire mixture is smooth and combined. Add lemon or orange zest.
Pour into ceramic or aluminum ramekins and chill for 3-4 hours. When set, remove Panna Cotta from ramekins and served chilled with your choice of Shamrock Brand Raspberries, Blueberries or Strawberries.