The Lee Bros. Simple, Fresh, Southern

Lee Bros Simple Fresh Recipe



Mint Julep Panna Cotta

A spoonful of cool cream is the impression that a good panna cotta gives, without the roof-of-the-mouth-sticky impression of egg-based custards. We love the lightness and elegance of panna cotta (“cooked cream” in Italian), and like the Italians, we find that the dessert has an affinity for herbs but only a touch, always in moderation. We’ve enjoyed sweet panna cotta gently seasoned with rosemary, but the one we developed with fresh mint is our household favorite. The vanilla-like character of bourbon adds its own inflection, but it’s almost optional. (The flavor of mint to us has a Pavlovian association with bourbon, so much so that we’re pretty sure we could get a buzz from mint tea!) This simple dessert is just the thing to finish a spicy meal of several courses.

11/2 teaspoons unflavored gelatin powder (such as Knox gelatin)

1/2 teaspoon canola oil

1 cup whole milk

2 cups heavy cream

1Ú4 cup sugar

1 cup packed fresh mint leaves, plus more for garnish

1Ú4 cup Kentucky bourbon or Tennessee whiskey

1 In a small bowl, stir the gelatin into 3 tablespoons room-temperature water, and set it aside to soften. Pour the oil onto a paper towel and use it to lightly but completely coat 6 small (6-ounce) ramekins.

2 Combine the milk, cream, sugar, and mint leaves in a small saucepan and heat slowly over low heat, stirring occasionally. When the milk boils (about 30 minutes), remove the pan from the heat and skim the mint leaves from the milk with a slotted spoon. Discard the leaves.

3 In a 2-quart pot, bring the bourbon to a boil over medium heat, and boil for 30 seconds. Add the mint-flavored cream mixture and continue heating until the mixture reaches 175¡F. Remove from the heat, add the gelatin, and stir well to dissolve the gelatin.

4 Decant the mixture into a pitcher or large measuring cup with a spout. Pour into the oiled ramekins and refrigerate until set, about 11Ú2 hours.

5 Slip a thin knife around each ramekin to loosen the custard and then invert each custard onto its plate with a quick tap; serve immediately, garnished with mint. If serving later, keep the custards in their ramekins and press small swatches of plastic wrap directly over the surface of the custards and return them to the refrigerator for up to 2 days.

Recipes from THE LEE BROS. SIMPLE FRESH SOUTHERN: KNOCKOUT DISHES WITH DOWN-HOME FLAVOR Copyright © 2009 by Matt Lee and Ted Lee. Photographs copyright © 2009 by Ben Fink.