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2013 Artisan Cheese Festival cooking demonstrations

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redwood hill goat YOGURT PANNACOTTA
+ sherry roasted grapes
Duskie Estes
Makes 16 4-ounce parfaits

              nonstick spray
6             gelatin sheets (or 3¾ tsp powdered gelatin)
5 cups     heavy cream
1½          cups sugar
64 oz.      redwood hill goat yogurt
3             oranges, zested
pinch      salt
1 pound   seedless red grapes
1 cup      sherry

prepare ramekins with nonstick spray.

in a double boiler on medium heat, dissolve the gelatin in the cream and sugar. strain into the yogurt. add zest.

pour into prepared ramekins and let set in refrigerator overnight.

to roast the grapes, preheat the oven to 450°F. pick the grapes into bundles and place on a sheet tray. douse with sherry and roast until browned, about 15 minutes.

to serve, “tickle” the edges of each pannacotta and turn them out. Serve with some of the roasted grapes and a shortbread cookie.

 

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Relish Culinary School P.O. Box 933 Healdsburg, CA  95448 707.431.9999 toll free 877.759.1004  fax 707.431.8446
Copyright 2006 Relish Culinary School. All rights reserved.