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How To Make Apothic Granita and Vanilla Panna Cotta | Recipe

In this post, you will learn how to make Apothic Granita and Vanilla Panna Cotta and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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How To Make Apothic Granita and Vanilla Panna Cotta | Recipe

Below are the ingredients and the instructions on how to make Apothic Granita and Vanilla Panna Cotta.

The 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

The Instructions:–

  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.


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