Even foodies can find love during this week's Sony Ericsson Open. Sure folks can still put their paws around a gourmet hot dog, crepes, or empanadas or something like that, but this year Great Performances, the New York-based caterers responsible for feeding fans, are putting some of Miami's finest to work to up the ante. Throughout the tournament, but only at the pinkies-up Collectors Club, guests can dine on creations from Norman Van Aken, Michelle Bernstein, Sam Gorenstein, Kris Wessel, and Hedy Goldsmith.
Since we're all about happy endings here at Short Order, we chased down Goldsmith's contribution: basil panna cotta. She's serving this in a straight-sided rocks glass with strawberry consommé, fresh berries, candied lemon zest, a biscotti or other cookie, and a teaspoon. (If you want the recipe for the consommé and candied lemon zest, post a request below and we'll lob it your way. There's a little tennis humor for ya.)
The recipe appears after the jump. Enjoy.
Basil Panna Cotta
Serves 12
3 1/2 sheets gelatin (or 1/4 oz. package powdered gelatin)
2 cups basil leaves, packed
2 cups heavy cream
zest of 2 lemons
2 vanilla beans, split and scrapped
6 1/2 oz. granulated sugar (2/3 cup + 2 Tbs)
1/4 tsp. salt
3 cups buttermilk
Directions: Soak the gelatin sheets in ice water until soft.* Heat the cream, vanilla beans, salt, lemon and basil in a pot until it simmers. Cover the pot with plastic wrap and steep 20-30 minutes. Reheat the cream to simmer. Strain the mixture through a fine mesh screen pressing all the basil. Add the gelatin to the warm cream and dissolve. Add the buttermilk and stir, but do not heat the buttermilk. Pour into 12 glasses or ramekins filling only halfway (to allow room for the berries).
Cover and chill until set, about 4 to 5 hours.
*If using powdered gelatin instead, sprinkle over 1 cup of the buttermilk and let stand while heating the cream and basil.
Follow Short Order on Facebook and Twitter @Short_Order.
