The Minneapolis Club kitchen is renowned not just for its service and evolving menus, but for its consistent balance of variety and quality. Try your hand at one of our staff’s favorite creations with this delectable recipe straight from the minds of the Minneapolis Club kitchen.
Minneapolis Club Pastry Chef Ali Boril is always busy creating sweet confections and sweeter memories. Her panna cotta is a member favorite – a dessert rich enough to bring out the sweet tooth in anyone, made of sweet cream and yogurt molded with gelatin. Here’s how she makes it.
18 oz Heavy Cream
1/2 C Greek Yogurt
1/4 C Sugar
1 teaspoon vanilla
1 tablespoon powdered gelatin
1.5 teaspoons Salt
zest of one lemon and/or orange
- Put all ingredients except gelatin into a pot and bring to a boil.
- Whisk in gelatin and continue stirring about one minute.
- Take off heat (strain if necessary), pour into serving glass or silicone mold.
- If serving in a glass, refrigerate at least 2-3 hours, or until the gelatin sets.
- If serving in a mold, freeze all the way and unmold.
Panna cotta mixture can be held in the refrigerator wrapped for 5 days or in the freezer for 3 months.
2 C Flour
1/4 C Sugar
1 teaspoon Salt
8 oz Butter, cubed
2 oz water
- Mix flour, sugar and salt in a mixing bowl.
- Add the cubed butter in increments until about pea sized.
- Slowly add water and mix until a dough forms.*
- Roll onto a floured surface and cut desired shapes.
- Bake at 350 for 8-10 minutes or until light golden brown.
- Serve on the bottom of panna cotta, or use as a cookie if serving in a glass.
*If dough is too wet, add more flour. If dough is too dry, add more water.
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