Ease of Preparation: Easy
Yield: 4 Servings
Rich, creamy classic panna cotta is infused with the bittersweet sharpness of carraway. It’s served with a vibrant watermelon sauce and pickled watermelon rind to cut the sweetness.
Ingredients:
Panna Cotta:
- 2 gelatin sheets, soaked in water to bloom
- 2 cups (470 ml) whipping cream
- 1 vanilla bean
- 2 teaspoons (10 ml) toasted caraway seeds
- 2 ounces (57 g) sugar
Pickled Watermelon Rind:
- ½watermelon, pink flesh removed and reserved, see below
- 1 cup (240 ml) apple cider vinegar
- 1 cup (240 ml) water
- ½ cup (120 ml) sugar
- ¼ cup (60 ml) chopped candied ginger
- 2 teaspoons (10 ml) salt
- 1 teaspoon (5 ml) pickling spice
Watermelon Sauce:
- 18 ounces (511 g) reserved watermelon flesh, see above
- 4 ounces (113 g) sugar
- 2 lemons, juice
- 1 tablespoon (15 ml) cornstarch
- 1 tablespoon (15 ml) water
Method:
For the Panna Cotta:
Soak the gelatin in a bowl with cold water for 3-5 minutes.
Bring whipping cream to a simmer in a small saucepan over medium heat.
Cut the vanilla bean along its length and remove the seeds by scraping with the tip of a knife, then add seeds and the scraped bean husk and caraway seeds to the heavy cream, stir to incorporate.
Add sugar to the saucepan with the cream and simmer over low heat, without boiling for 10-15 minutes then turn off the heat.
Strain hot cream to a mixing bowl, squeeze and add the softened gelatin, whisking to incorporate.
Discard the vanilla husk and caraway seeds
Allow to cool at room temp for 30 minutes before pouring into jars or ramekins. Note that this is not a free-standing panna cotta, it must be served in a jar or vessel.
Transfer panna cottas to the refrigerator to set completely, 12-24 hours.
For the Pickled Watermelon Rind:
Using a sharp peeler, remove the green skin of the watermelon rind and discard. You should now have a rind that is mostly white, with a bit of pink/red on the interior.
Cut rind into ½ inch (1.25 cm) cubes
In a small saucepan set over medium-high heat, combine the apple cider vinegar, water, sugar, candied ginger, salt, and pickling spice. Boil for 1 minute.
Carefully add the rind to the boiling liquid and cook for 1 minute.
Remove the pan from the heat and cool for 30 minutes.
Transfer the rind to a jar, cover with pickling liquid and leave at room temperature for 1 ½ hours.
Refrigerate until needed.
For the Watermelon Sauce:
In a blender, combine the watermelon, sugar, and lemon. Blend until smooth.
Transfer the mixture to a small saucepan.
Bring to a gentle simmer over medium heat, cook for 5 minutes.
In a small bowl, combine cornstarch and water. Stir the mixture well with a fork, ensuring there are no lumps.
Add the cornstarch mixture to the saucepan. Mix well. Cook for another 30 seconds.
Strain into a container and refrigerate to cool completely.
To Serve:
Serve the Panna Cotta with Pickled Watermelon Rind and Watermelon Sauce.
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