| Yield | |
|---|---|
| Source | Sur La Table Cooking Class |
| Prep time | 4 hours |
| Yield | |
|---|---|
| Source | Sur La Table Cooking Class |
| Prep time | 4 hours |
| 2 | Tablespoon | Cold Water |
| 1 1⁄2 | Teaspoon | Unflavored Gelatin |
| 1 1⁄4 | Cup | Heavy Cream |
| 1 | Teaspoon | Lemon Zest |
| 1 1⁄3 | Cup | Sugar |
| 1 | Teaspoon | Vanilla Extract |
| 1 3⁄4 | Cup | Buttermilk |
| 1⁄4 | Teaspoon | Sea Salt |
| 1 | Chianti Wine (bottle) |
1.To a medium bowl, add water. Sprinkle gelatin over the water and let stand until it softens, 5 minutes.
2.In a small pot over medium-high heat, add cream, zest, 1/3 cup sugar; whisk to combine. Reduce the heat, and simmer, stirring occasionally with a spatula, until sugar dissolves, about 5 minutes.
3.Pour hot mixture into the bowl with gelatin. Use spatula to stir in vanilla, buttermilk, and salt. Strain liquid into a large measuring cup. Pour custard into 8, 4-oz. ramekins and refrigerate until set, at least 3 hours.
4.To a pot over medium-high heat, add wine and 1 cup sugar; bring to a boil. Cook until the mixture is reduced to 1 cup, about 20 minutes. Remove syrup from heat and cool completely. Refrigerate until cold.
5.Dip ramekins into a small dish with hot water and invert into plates. Serve immediately with wine syrup drizzled over the top.