I dream of sweets all the time but in the warmest season of the year, they seem like such a task to make. I picture the sweaty kitchen and think twice about dessert creating. Until recently that was the case…
A little while back I had a hands on lesson with Danielle Keene ( you may remember her from Top Desserts) and Chef Michelle Quiles (gelatin queen extraordinaire). I learned a few sweet Milk based recipes to keep cool with in the dead of heat… Creamy Summer Desserts.
Pictured below: The desserts we ate and made. 🙂
All photos taken by: Nicole Presley
Ingredients for Lavender Vanilla Bean Panna Cotta: (Pictured at top)
1 – vanilla bean, split
2 1/4 – teaspoons dried lavender
1/2 – cup sugar
1- cup milk
3 – cups heavy cream
1/2 – cup creme fraiche
1 – tablespoon powdered gelatin
In a saucepan over medium heat bring vanilla bean, lavender, sugar, 1/2 cup milk and 1 1/2 cups heavy cream to a simmer. Cover, remove from heat and set aside to steep for 30 minutes. In a separate bowl, mix gelatin powder in remaining 1/2 cup milk to hydrate. Reheat vanilla mixture and pour over gelatin mixture. Whisk until combined and gelatin is dissolved. Whisk in creme fraiche and strain. Cool to room temperature. With a electric mixer whisk remaining 1 1/2 cups of heavy cream to soft peaks. Gently fold in vanilla bean mixture in two parts. Pour into small greased ramekins and chill for 6 hours or overnight. Unmold and serve with blueberry caramel and fresh fruit.
Ingredients for Berry Caramel Sauce:
1/4 – cup water
1 3/4 – cup fresh berries pureed
1 – tablespoon butter
In a saucepan over high heat, combine sugar and water. Boil until mixture is an amber color. Add berry puree and butter. Whisk until dissolved. Strain and serve over panna cotta.