Cooked Cream with Sugared Apricots and Hot Huckleberry Sauce

Name: Cooked Cream with Sugared Apricots and Hot Huckleberry Sauce
Yield: Serves 4 to 6
Ingredients: 3 tablespoons water; 2 large Australian sugar-preserved apricots, finely chopped; ½ cup mascarpone; 1 cup heavy cream; 1½ teaspoons pure real vanilla extract; 1 tablespoon freshly squeezed lemon juice; 2 cups sour cream; ½ cup cooked huckleberry (or blueberry sauce; 1 tablespoon level gelatin; ½ teaspoon salt; ½ cup sugar

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

We developed this version of panna cotta at Stars in San Francisco, calling it French Sweet Cream, though why “French” I have no idea.

Ingredients

2 cups sour cream
1 cup heavy cream
½ cup

Dessert
Gluten-free

Method

Put the creams, mascarpone, sugar, and salt in a metal bowl and mix together well. Let sit 30 minutes.

In a small saucepan, place the gelatin in the water and let it sit 10 minutes. Stir for a minute over low heat to completely dissolve.

Meanwhile, put the bowl of creams over (but not in) simmering water, and warm the creams for 3 minutes, stirring constantly. Add and mix in the