The Wave Winter 2019/2020

Chef’s
Recipe
BUTTERMILK PANNA COTTA l SERVES 5-6
with Blackberries, Raspberries and
Gingerbread
35% Cream 2 Cups
Vanilla Extract ¼ Tsp
Vanilla Bean
½ Split
Gelatin Powder 1 Tbsp + 1 Tsp
Granulated Sugar ½ Cup
Buttermilk
2 Cups
Salt
Pinch
METHOD
William Tucker
C.F.B.E l Executive Chef
PART I
In a sauce pot, combine 35% cream, sugar, split vanilla
bean, vanilla extract and salt.
Bring to a simmer (do not boil) and remove from heat.
Scrape pot.
Strain mixture.
PART II
In a separate bowl, whisk together cold buttermilk
and gelatin powder.
Whisk warm mixture (PART I) into gelatin milk mixture
(PART II). Cool and set aside.
Pour cooled mixture into a festive frosted martini or
your nicest cosmo glass.
Allow to set for 4 hours.
Garnish
3 Raspberries and Blackberries.
Take some store bought or house-made gingerbread
and chop very fine.
Sprinkle over berries.
Garnish with mint leaf.
Allow to temper to room temperature for 15 minutes.
Serve.
ENJOY!
9 I Boulevardclub.com I WINTER 2019/2020