| For the Red Sangria Panna Cotta: |
| • | 1 cup The Perfect Purée Red Sangria blend, thawed |
| • | 1 envelope unflavored gelatin (1 tbsp.) |
| • | 2 tbsp. cold water |
| • | 1 cup heavy cream |
| • | 1 cup half and half |
| • | 1/3 cup sugar |
| • | 1 1/2 tsp. vanilla extract |
| • | 1 lemon zest |
| |
| Method for Red Sangria Panna Cotta: |
| 1. | In small sauce pan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat. |
| 2. | Add powdered sugar and stir until combined. |
| 3. | In large sauce pan bring cream, half & half and sugar just to a boil over moderately high heat, stirring. Remove pan from the heat and stir in gelatin mixture and vanilla. Pour mixture in vessel of choice. Let cool to room temperature and chill for 4 hours or overnight. |
| |
| For the Red Sangria Sauce: |
| • | 1 cup The Perfect Purée Red Sangria blend, thawed |
| • | 1 cup granulated sugar |
| • | 1 zest of lemon |
| • | 1 tsp. vanilla extract |
| • | 2 tsp. lemon juice |
| |
| Method for the Red Sangria Sauce: |
| 1. | In small sauce pan add all ingredients over medium heat. |
| 2. | Simmer for 15 minutes stirring regularly. |
| 3. | Cook until desired thickness. Add water to thin out if necessary. |
| |
| For the Oatmeal Lace Cookie: |
| • | 1/2 cup unsalted butter |
| • | 1 cup packed dark brown sugar |
| • | 2 tbsp. all-purpose flour |
| • | 2 tbsp. vanilla extract |
| • | 1/2 tsp. kosher salt |
| • | 1 large egg |
| • | 1 1/2 cups regular rolled oats |
| |
| Method for the Oatmeal Lace Cookie: |
| 1. | Melt the butter and sugar in medium sauce pan. Stirring frequently, until the butter and brown sugar melt into a thick brown paste. |
| 2. | Mix in flour, vanilla and salt. The batter will be thin set aside for 10 minutes to cool. |
| 3. | Mix in the eggs and oats until fully incorporated. |
| 4. | Spoon onto parchment paper or silpat in small teaspoon scoops 2 inches apart. |
| 5. | Bake for 5-6 minutes at 375F degrees. |
| 6. | These cookies are shapeable when warm. Place on spoons, wooden dowels, or cupcake holders to form a shape. |
| |
| Assembly: |
| 1. | Assemble panna cotta after it has set. Put Red Sangria sauce on top of panna cotta and garnish with a piece of lace cookie. |
