This recipe is so simple it’s almost a non-recipe, if you just have time the night before to make the panna cotta and the syrup. Imagine a silky, milky custard that coats your mouth like sweet, thick, slightly sour cream. If you haven’t tried making panna cotta yet, it’s a breeze, and a perfect base for fresh fruit in hot weather, since you only have to heat up the cream to a simmer.
Mario Batali’s panna cotta recipe with goat milk yogurt is floating around the internets tubes, but I find it to be a bit, well, gamey with the yogurt and what seems like a gallon of vanilla. I love you Mario, you know I do. You know I really, really love you and felt my heart crumble when the Food Network replaced your show with smiling skulls with raucous voices and ghastly quick-cooking abominations. But I like the purity of my sour cream-no vanilla panna cotta better.
I use our delicious local dairy products: Noris Dairy cream and Nancy’s cultured sour cream, which is thicker and a bit tangier than the Noris version. Then I turn to Lone Pine Farm’s gigantic, sweetsour blackberries, whose variety is, as the kid behind the counter told me, “blackberry.” They’re not Marionberries, since that season is over, and I suspected they were Chesters, but that’s not right, either. If you have a chance to get over there and find someone who actually knows something, please let me in on the secret. More importantly, everyone should know that our blackberries never, ever end all summer long. Can you imagine?!
And finally, Jeffrey Morgenthaler’s Pinot Gris syrup. He uses it to make a lovely drink at Bel Ami called the East of Eden; I use it in jam and fruit preparations West of Willamette Ave. If we had a battle for deliciousness, he’d probably win because the judges would float into the sky, head in the stars, caressed by the rosy fingers of dawn. I’d pelt them with blackberries, though, and down they’d fall, a Pyrrhic victory of Willamette Valley proportions.
Willamette Valley Panna Cotta with Pinot Gris Blackberries
- 2 cup Noris Dairy cream
- 1 1/4 cup Nancy’s cultured sour cream
- 1 1/2 t. gelatin
- 2 T. water
- 1/3 cup sugar
Combine gelatin and water in small bowl. Let sit for 5 minutes to dissolve.
Whisk sour cream and one cup of the cream in bowl until lumps dissolve.
Bring the remaining one cup of cream and the sugar to simmer over medium heat. Stir to melt sugar frequently. Add the gelatin mix, whisking rapidly, until it dissolves.
Remove from heat and combine with cream and sour cream mixture.
Pour into ramekins and chill overnight.
Pinot Gris Blackberries:
- Three half-pints of the finest, biggest blackberries you can find, rinsed
- 2 T. pinot gris syrup (see recipe below)
- Dash allspice
Crush about one cup of blackberries in a small bowl. Add pinot gris syrup and dash allspice. Carefully toss with remaining blackberries in large bowl, and let macerate in refrigerator for several hours before serving. Turn berries every few hours. Garnish with wild blackberry flowers, if those damn brambles keep coming back in your yard, no matter what you do.
Morgenthaler’s Pinot Gris Syrup:
Keep this in your refrigerator for a fragrant alternative to simple syrup. Our local Sweet Cheeks Winery‘s 2006 Estate Pinot Gris is particularly nice for drinks and desserts, since it has bright, summery stonefruit flavors.
1 bottle Sweet Cheeks Pinot Gris
12 oz. sugar
Reduce wine by half in a saucepan over medium heat. This will take a while. Stir in sugar and cook until liquid is clear. Let cool, and keep in a sealed jar or bottle in the refrigerator. Keeps for at least a few months, as the sugar is a preservative.