New Jersey is known as the Garden State for good reason. Our unique combination of climate and soils prove fertile for a true cornucopia of nutritious and delicious delights.
Arthur J. Willhelm is a classically trained Pastry Chef out of the French Culinary Institute in New York City. Currently at the Molly Pitcher Inn in Red Bank, his desserts are based on classic techniques but can be adapted for use in everyday homes.make — and enjoy — my Vanilla Ginger Panna Cotta with Strawberry Compote.
Vanilla Ginger Panna Cotta
Ingredients
- 1 cup milk
- 1 cup heavy cream
- 6-7 slices of ginger
- 1 vanilla bean (scraped; use pod as well)
- 1/3 cup sugar
- 3 1/2 sheets of gelatin
- 1 cup sour cream
Directions
- In a sauce pan, bring milk, heavy cream, sugar, ginger and vanilla bean to a boil.
- Turn off heat so the ginger and vanilla can steep.
- Add gelatin (while cream is still hot)
- Strain into sour cream and fold-mix until it becomes a thick cream.
Add to ramekin or 4-oz. tins, and chill for 45 minutes.
