Grilled White Peach salad
Black Garlic and champagne marinated white peaches, with honey poached rhubarb, vanilla panna cotta, arugula, and pink pepper carbonated grapefruit.
Step 1: Panna Cotta
3/4C Heavy Cream
1/4C Whole Milk
1ea Sheet Gelatin (Silver)
1ea Vanilla Bean
The salt is very important!!
To start place gelatin in water to cover
Combine cream, milk, honey, vanilla bean and sugar in a pot.
Bring to a simmer, add the pinch of salt and taste, it should have improved the flavors of vanilla, honey, and cream.
Once simmering, squeeze the water out of the gelatin and add to the milk, stir using a spatula (you do not want to whip air into this custard).
Let the mixture stand for 10 minutes.
Grab 3-4 bowls with a wide bottom, pour the warm custard into the bowl, filling it no more than a 1/4 inch.
Place the bowls in the fridge to set.
-Next up, peaches, and rhubarb!