Chef Kloeti whips up a delicious dessert - WCAX.COM Local Vermont News, Weather and Sports-

Chef Kloeti whips up a delicious dessert

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Chef Michael Kloeti from Michael's on the Hill Restaurant shows us how to make Goat’s Milk Panna Cotta with Rhubarb & Mint.

Yield: 6 portions

? Cup Heavy Cream
2.5 Cups Goat’s Milk
4 ½ Sheets Gelatin
2/3 Cup Sugar
2 Tablespoons Grand Marnier
1 Each Orange Zest
1 Each Vanilla Bean, split and scraped
1.5 pounds Rhubarb, washed and cut into batonettes
4 Tablespoons Sugar
1 Each Orange - juice + zest
1 Pinch salt
1 Tablespoon Grand Marnier
6 Leaves Mint, chiffonade

Method for the Compote:
Combine all ingredients except for the mint in a pot and cook gently to tender but holding
shape. Remove from heat; cool and chill. Fold in the mint.

Method for the Panna Cotta:
-Put gelatin in cold water to soften for 5 minutes.
-In a heavy bottom sauce pot, add milk, cream, sugar, zest and vanilla bean (scraped
inside and pod), then bring to a boil and turn off the heat.
-Allow to sit for 5 minutes.
-Strain the warm cream mixture into a bowl and add the grand marnier and softened
gelatin sheet, whisking until fully incorporated.
-Pour into 6 ounce ramekins and chill.
-Serve right in the ramekin with the rhubarb compote on top and enjoy!

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