Panna Cotta Submitted by: Barbiel (my son's favorite dessert)
2 teaspoons unflavored gelatin 3 cups heavy cream 2/3 cup sugar 1 1/2 teaspoons Vanilla extract 3/4 cup Crème Fraîche pinch of salt	sour Cherry purée 1 cup sugar 1/2 cup dry Red wine (optional) 1/2 cup Kirschwasser (optional) 1 1/2 cups pitted sour cherries 2 teaspoons lemon juice
First make the sauce. Reserve a few whole cherries for garnishing. In a non-reactive saucepan over medium-high heat dissolve sugar in the mixture of wine and Kirsch then add the pitted sour cherries. When the mixture starts to boil, reduce heat to medium and simmer for 10 to 12 minutes. Set aside to cool. Use a food mill or blender to crush the cherries then pass through a fine-mesh strainer, pressing on the solids to extract as much purée as possible; discard the leftover skin and pulp. Add lemon juice to the sauce. Chill. As an alternative, fresh cranberries can be used substituting the Kirschwasser with Polar a Finnish Liqueur made from cranberry. Making Panna Cotta: Sprinkle the gelatin over 2 tablespoons cold water and set aside. In 7 to 10 minutes it will set into a soft disc. In a large sauce pan over medium heat warm cream, sugar, vanilla and salt. Stir occasionally, until it starts to steam (do not boil). Turn off heat and stir prepared gelatin until it thoroughly dissolves. Let the cream mixture cool for 5 minutes. Place the crème fraîche in a large bowl with a spout. Slowly add 1 cup of the warm cream into the Crème Fraîche. Whisk until smooth. Then whisk in the remaining warm cream. Place small ungreased ramekins on a baking sheet. Fill 2/3 of each cup with the mixture. Cover with plastic wrap, set aside for 1 to 2 hours to set, then refrigerate overnight. Spoon 1 to 1 1/2 tablespoons of the fruit purée on a plate. When ready to serve, unmold panna cotta by running a sharp knife around a ramekin, then dip cup for 5 seconds in boiling water, invert over the plate with the purée and shake gently. If the custard refuses to drop, run the knife again around the ramekin, hold the inverted cup very close to the plate and tap with the back of the knife. Garnish with the reserved fruit and serve cold. Serves 8. Note: Panna Cotta - italian for "cooked cream" is served cold and often accompanied typically with fruit, chocolate or caramel sauce.

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