Pink Peppercorn Panna Cotta

Panna Cotta

1. In a pot, heat milk, evaporated cane sugar, and crushed pink peppercorns. Bring to a simmer, turn off heat and let steep for 20 minutes.
2. While the milk is steeping, add heavy cream to a bowl and sprinkle in gelatin powder. Mix briefly and let it sit until gelatin has bloomed.
3. Fold in gelatin mixture to steeped milk and mix until gelatin has fully dissolved.
4. Strain mixture to get big peppercorn pieces out, then pour in chia seeds and mix.
5. Portion into 2 oz. silicone molds.
6. Freeze until ready to use.

Cherry Gastrique (Sauce)

1. Place a saucepan under medium heat and add sugar. To make a dry caramel, stir until the sugar turns a light amber color. If the sugar gets past a light amber color, it will create a bitter flavor.
2. As soon as sugar has melted, remove from heat and slowly add white balsamic vinegar. Sugar will harden back up a little, but continue mixing until all sugar has dissolved once again.
3. Add pitted cherries, lemon juice, and lemon zest. Mix until everything is incorporated and then blend using an Immersion blender until no big chunks of cherry remain.
4. Place pan back over heat and continue cooking for about 5 minutes on medium-high heat until gastrique has reduced enough to achieve a slightly thick, syrup consistency.
5. Remove, then let it cool.

Plating

1. While still frozen, unmold panna cottas and place on serving plates. Allow to defrost at room temperature for 30 minutes.
2. Garnish plate with 2 tsp cherry gastrique, crumbled pink peppercorns, berries, and mint.

Note: The addition of the pink peppercorns delivers a mild, peppery bite with a fruity, almost berry sweetness that adds to the complexity of a classic panna cotta.

Tips

• Cherries are on the Environmental Working Group's Dirty Dozen List so we suggest you purchase them Organic. Learn more about the EWG and their Dirty Dozen List at www.ewg.org.
• If you don't have a handheld immersion blender, you can just transfer the contents of the pan to a regular blender, puree, then pour back into the pan.