Check out the related video story: Biodynamic Vineyard On the surface, the practice of medicine—both the traditional and non-traditional approaches—would seem to have little in common with the growing of grapes. For Dr. Robert Gross, there is a strong connection between his training as a medical doctor, and viticulture. This episode draws upon the rich interplay between two completely separate fields, each helping to enhance better understanding with the other.
Ingredients: Panna Cotta
- 1/2 gallon heavy cream
- 1 cup sugar
- 1 vanilla bean
- 7 sheets gelatin
Ingredients: Compote
- 6 stalks rhubarb (the larger and redder the better)
- 1/2 cup sugar
- 1/2 cup 2005 Cooper Mountain Vin Glace Pinot Blanc
- juice of 1 lemon
- 1-3 T roses grenadine for color
- 2 T butter
Instructions: Panna Cotta
- Scrape the vanilla bean into the cream, and toss the bean in as well.
- Add the sugar and scald the milk (do not boil, almost boil).
- Add the gelatin sheets 1 at a time and whisk in until fully incorporated then add another until all is added.
- Pour into 8 oz. ramekin moulds and let chill for 1-2 hours.
- Slice the rhubarb into 1/2 inch pieces, Combine all ingredients for compote (see above) into a pot.
- Cook on medium heat until it becomes a puréed consistency. Taste for sugar (some people like more sweetness).
- Scrape the ramekin with a pairing knife and turn out the panna cotta, garnish with as much rhubarb as you wish. Enjoy with a chilled glass of Cooper Mountain 2005 Vin Glace Pinot Blanc. This is an amazing pairing. Just try for yourself.
Instructions: Compote
Yield: Makes 10-12 portions.
Recipe courtesy Christopher Tukre, Chef, & Cooper Mountain Vineyard
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