“The Virginia wine revolution is upon us.” Hannibal, I couldn’t agree more. When serial killers hang out and threaten each other, apparently they drink Late Harvest Vidal from Linden, Virginia. In this case, Tobias Budge the “special string” expert is the lucky serial killer in question, on the receiving end of Hannibal’s culinary talents. He soon bolts. Not because of the Virginia wine, I’m sure.
Luckily, Will Graham is just in time for dessert. We can’t really tell what it is, except that it looks rich and decadent, and contains some whites, purples and browns.
Looks like there might be a rambutan in the corner of each plate?
Then he drizzles a delightful dark fruit or chocolate sauce on top.
I love rambutans raw by themselves. A dessert that I adore, which combines some of the same dark reds and whites, is the Panna Cotta with Grappa and Raspberries at River Cafe in London. The panna cotta is nice and loose, and I prefer it served on a plate like this instead of in a mold.
Panna Cotta with Grappa and Raspberries
Adapted from River Cafe Cookbook Two by Rose Gray and Ruth Rogers
Yield: serves 6
1.2 liters heavy cream
2 vanilla pods
zest of 2 lemons
5 sheets silver gelatin
150 ml cold milk
150 grams confectioners’ sugar
120 ml grappa, plus 6 tablespoons to serve
3 pints raspberries
Pour 900 ml of the cream into a pan. Add the vanilla and lemon, bring to a boil, then simmer until reduced by ⅓. Remove the cooked lemon rind and reserve. Remove the vanilla and scrape the softened pods. Add the scraped solids to the cream and throw out what remains of the pods. Bloom the gelatin in the milk for about 15 minutes. Remove the gelatin sheets, then heat the milk until it boils in a pot. Remove the milk from the heat and stir in the gelatin until it dissolves. Pour the mixture into the hot cream and strain, stir, then leave to cool. Lightly whip the remaining cream with the sugar, fold in the cooled, cooked cream, then add the grappa. Put a piece of cooked lemon rind into each of 6 small molds or bowls (about 7 ounces each). Pour in the cream mixture and put in the fridge. Allow to set for at least 2 hours. Turn the panna cottas onto dessert plates. Plate the raspberries and serve with a tablespoon of grappa on top of each panna cotta.