Valentine's is a great day to put your "heart" into your job and at the Felician Sisters Michigan in Livonia we did just that. We served homemade heart shaped biscuits for breakfast. We also cut pink rice krispie treats into heart shapes (not picture unfortunately). For supper we really went all out-Strawberry Chardonnay Pannacotta topped with a Vanilla-Balsamic Berry Coulis served with a Tuxedo Dipped Strawberry and Chocolate Dipped Dates. The sisters were very impressed with the amount of detail and LOVE that went into the entire day. We hope you all had a great Valentine's Day.
Phillip Emerson | Regional Executive Chef, DDS
Strawberry Chardonnay Pannacotta
3 1/2 T Gelatin
1 cup Chardonnay
1 gallon Heavy Cream
2 T Vanilla Extract
2 cups Sugar
2 1/2 quarts Yogurt - Strawberry
1 cup Balsamic
1/2 cup Vanilla Extract
3 each Bay Leaf
1/2 cup Brown Sugar
3 cup Mixed Berries
1 cup Water
Directions
Soak gelatin in chardonnay. Let stand until softened.
Whisk 1/2 of whipping cream and all of the yogurt in bowl. Heat remaining cream, sugar and vanilla in saucepan to low simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot mixture into yogurt mixture in bowl.
Divide mixture into individual cups. Cover and refrigerate overnight and internal temperature reaches 41F or less. Top with Vanilla Balsamic Berry Coulis. Hold for service.
Berry Coulis
Place berries, water and brown sugar into a pot. Let it come to a boil then lower and simmer for about 10 minutes. Place the rest of the ingredients into the pot and let reduce until slightly thickened. Remove bay leaves then blend in blender on high speed. Let cool then top individual cups as stated above.