Sorrel chronicles: Sorrel panna cotta with a bruleed banana

Sorrel is one of my favorite ingredients, and this is the time of year that I'm usually trying to come up with new and interesting uses for it. Sorrel has a lemonny tang that makes it work almost everywhere that citrus flavor does, but it's also herbal and complex - an ingredient at home in desserts, soups, sauces, salads, and countless other places.

This was my first try at sorrel panna cotta, and it came out great. The recipe couldn't be easier, and as you can see, the panna cotta picks up barely a hint of the green leaf's color, and none of the unpleasant brown hue that sorrel gets when it's cooked. But rest assured it provides a whole lot of flavor punch.

Sorrel panna cotta:
1 pint of cream
1 pint of milk
1 cup of sugar
A boatload of chopped sorrel leaves - whatever fists into the medium saucepan
2 packets of gelatin

Bring first four ingredients to a simmer, then turn heat as low as it gets and steep for 20 minutes. Then turn it off completely and steep for another hour. Strain well, pressing to extract the sorrelly goodness. Return to the stove to heat (until you see steam but no bubbles). Bloom 2 packets of gelatin with 6 tablespoons of water, then add the hot liquid, stirring well to dissolve all the gelatin. Pour into ramekins, espresso cups, or whatever, then chill for 4+ hours. Run a knife around the edge, dip the bottom of the ramekin in hot water, then unmold onto a plate. I served it with a bruleed banana, and the flavors melded beautifully.




Next in the sorrel chronicles will be a sauce for whitefish, I think.

I don't suppose you have a source for fresh sorrel....? (please,please,please)

it was at the Green City Market this past Saturday. Green Acres Farm, I believe. Last year's season was fleeting, so I bought a lot when I saw it on Saturday.

Tons of it ready to go in your garden at Meinke's garden center.

Kenny is welcome to crash my dinner anytime. He surprised us at Salam tonight with this wonderful dessert. A great conclusion to a great meal. Thank you!

Ronna

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Kenny is welcome to crash my dinner anytime. He surprised us at Salam tonight with this wonderful dessert. A great conclusion to a great meal. Thank you!

Ditto!! What a great surprise. Your photo didn't do this justice. I'll let you know my dinner plans from now on--feel free to stop by with dessert.

Plenty more sorrel at the GCM this morning. Sorrel ice cream to be served tomorrow with strawberry-rhubarb pie. First-of-season strawberries were there today too!

Any chance that sorrel has been spotted at a farmer's market recently (or in some superfine grocery store)? I know sorrel is typically an early summer green but I read somewhere that it could be found sometimes up to late August and I'm crossing my fingers!

I saw it at Logan Square FM 2 Sundays ago.

jscott30 wrote:Any chance that sorrel has been spotted at a farmer's market recently (or in some superfine grocery store)? I know sorrel is typically an early summer green but I read somewhere that it could be found sometimes up to late August and I'm crossing my fingers!

Growing Power had red-veined sorrel last Saturday (like most weeks) at the 61st Street Farmer's Market. Looked good.