Fruitables Orange Passion
Pudding Delight
Apple & Eve
1/4 cup sugar
1 envelope unflavored
gelatin
1 1/2 cups Apple & Eve*
Fruitables Orange
Passion 100% Juice
1 cup mandarin oranges,
thoroughly drained,
plus more for garnish
1/2 cup heavy cream
4 ounces whipped topping
Mix sugar and gelatin in a small bowl.
Place 1/2 cup juice in a small saucepan. Sprinkle with
the gelatin mixture; let stand for 1 minute. Stir over
low heat until the gelatin dissolves (do not bring to a
boil). Remove from the heat and set aside to cool. Stir
in remaining 1 cup juice.
In a blender, puree 1 cup mandarin oranges. Gently
stir in gelatin mixture, then slowly add heavy cream
until combined.
Pour the mixture into decorative glasses or ramekins.
Refrigerate, stirring occasionally after 1 hour, then let
set overnight.
Garnish with whipped topping and mandarin orange
slices. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Cherry Muscat Compote
with Panna Cotta
M&R Company
PANNA COTTA
2 teaspoons
unflavored gelatin
1 1/2 cups heavy cream
6 tablespoons sugar
1/2 cup whole milk
6 3 1/2-ounce
ramekins, chilled
CHERRY MUSCAT
COMPOTE
1/2 cup plus 1 teaspoon
sugar, divided
1 tablespoon light
corn syrup
1 vanilla bean, halved
lengthwise
3 cups pitted fresh
M&R cherries
1 tablespoon lemon juice
1/2 cup Woodbridge
Muscat dessert wine
To prepare panna cotta, place 3 tablespoons cold
water in a stainless-steel bowl. Sprinkle with gelatin;
let stand for 5 minutes.
Combine cream and sugar in a saucepan and stir over
medium-high heat until sugar dissolves and bubbles
form at edges, about 2 minutes.
Place bowl with gelatin on ice. Slowly pour in warm
cream, stirring until gelatin dissolves. Add milk and
stir until consistency of sour cream. Pour into ramekins.
Refrigerate for 24 hours.
To prepare compote, combine 1/2 cup sugar, corn
syrup, vanilla bean seeds and 1 1/2 cups water in a
saucepan; stir over medium heat until sugar dissolves.
Combine cherries, 1 teaspoon sugar and lemon juice.
Add to the syrup. Bring to boil on medium-high heat,
lower heat and simmer until reduced, 30 minutes.
Cool for 5 minutes. Stir in Muscat. Refrigerate 1 hour.
To serve, place ramekins in warm water for 30 seconds;
invert on plates. Drizzle with compote.
Makes 6 servings.
