BERRY PUDDING PANNA COTTA

MAKES SIX 4-OUNCE BERRY PUDDINGS

There’s no limit to the creativity that has come out of Hell’s Kitchen; in a third innovative take on the classic cooked-cream dessert, this panna cotta is enriched with crème fraîche and poured over cubes of cake and berry compote and left to set into three distinct layers. The raspberry granita makes for a cooling, sweet, and tangy finish, though if time is short, a sprinkle of fresh berries would be a simple stand-in. Feel free to make just the granita and serve it on its own for a simple, refreshing summertime treat.

RASPBERRY GRANITA

½ cup water

⅓ cup granulated sugar

3½ ounces (about 1½ cups) raspberries

Juice of one lemon

BERRY COMPOTE AND SOAKING LIQUID

6 tablespoons granulated sugar

5 tablespoons lemon juice

4½ cups, about 16 ounces, mixed berries

1½ teaspoons pure vanilla extract

CRÈME FRAÎCHE PANNA COTTA

2½ tablespoons cold water

1 envelope powdered gelatin, about 2¼ teaspoons

1½ cup milk

1 cup heavy cream

½ cup granulated sugar

½ teaspoon salt

1 cup crème fraîche

1 teaspoon pure vanilla extract

6 slices of store-bought pound cake, cubed

Mint leaves, for garnish

FOR THE RASPBERRY GRANITA

IN small heavy-bottomed saucepan over medium-high heat, boil the water and sugar until the sugar dissolves. Remove from the heat and let cool. Mash the raspberries in a small bowl with a potato masher. Add the raspberries and lemon juice to the sugar water and mix to combine. Pass through a sieve into an 8 x 8-inch nonstick metal baking pan. Place in the freezer and freeze for about 30 minutes. Remove from the freezer and, using a fork, stir the granita, incorporating all the icy bits into the not-so-icy bits. Continue freezing and stirring/scraping every half hour until the mixture is frozen and flaky. Transfer to a small container and freeze until ready to use.

FOR THE BERRY COMPOTE AND SOAKING LIQUID

STIR the sugar and lemon juice together in a large skillet until sugar is dissolved. Add berries and cook over medium heat, tossing gently (try to keep most of the berries from breaking up) until berries are warm and juices begin to be released, 2–3 minutes. Add vanilla and stir.

TRANSFER to a small container and bring to room temperature.

REMOVE a rounded ½ cup of berries and juice and transfer to a blender and puree. This is the soaking liquid. Set aside in a shallow container.

FOR THE CRÈME FRAÎCHE PANNA COTTA

NOTE: Do not make the panna cotta until after the cake and berries have chilled in the refrigerator for an hour or so and become firm in their serving vessels.

PLACE cold water in a small bowl and sprinkle the gelatin over it. Let stand for 5 minutes to soften the gelatin. Place the milk, cream, sugar, salt, and crème fraîche in a heavy-bottomed, medium-sized sauce pan over medium to medium-high heat. Stir until the sugar dissolves and the mixture simmers, 5–7 minutes. Remove from the heat. Add the gelatin and stir to melt. Add the vanilla extract. Strain the panna cotta through a sieve and use immediately.

TO ASSEMBLE

PLACE the cake cubes in the soaking liquid and divide evenly between 6 short, wide glasses/serving vessels. Place a ¼ cup of berry compote over the cake. Press down lightly and refrigerate until cold and firm, about an hour. Once chilled, slowly pour the warm panna cotta over the top of the berry compote. You should have a solid layer of panna cotta with a berry and cake layer below it. Place in the refrigerator for at least six hours before serving.

TO PLATE

PLACE each berry pudding on a serving plate, add a scoop of granita to the plate, garnish with a sprig of mint and a tablespoon or two of extra berries, and serve.