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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Big Springs Estate Breakfast Cream Flan Recipe

Brought to you by Lanier Publishing Recipes

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Yield: 8 servings

Ingredients:
1 cup whole milk
2 ¾ teaspoons unflavored gelatin
3 cups heavy cream
2 teaspoons vanilla extract
6 tablespoons sugar
Pinch salt

Instructions:
Prepare cream flan a day ahead or the night before. Serve with berry coulis, lightly sweentened berries or garnished with fruit cut into small pieces and arranged on each plate around the panna cotta. Mango, pineapple, raspberries, kiwi, peaches, nectarines. Serves 8.
Pour milk into medium saucepan; sprinkle surface evenly with gelatin and let stand 10 minutes. Measure cream into measuring cup, add vanilla and set aside.

Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved, about 1 ½ minutes. Off the heat, add the sugar and salt; stir until dissolved, about 1 minute.

Stirring constantly, slowly pour the cream with the vanilla into the saucepan of milk, then transfer the mixture to a medium bowl and set the bowl over ice cold water in your sink. Stir frequently until the mixture thickens to the consistency of egg nog about 10 minutes. Divide mixture evenly among eight 4 ounce ramekins or molds (1/2 cup) set on a baking sheet. Cover with plastic wrap. Refrigerate a minimum of 4 hours or overnight. The mixture should wobble when shaken gently.

To unmold quickly dip ramekins in boiling water and invert onto cold serving plates.

To serve spoon cold berry coulis over or around panna cotta or garnish with fruit.

Berry Coulis

2 ½ to 3 cups fresh or thawed frozen raspberries, blueberries, blackberries, strawberries (hulled and sliced)
¼ cup water
5-7 tablespoons sugar
1/8 teaspoons salt
2 teaspoons lemon juice

Bring berries, water, sugar and salt to a bare simmer over medium heat. Cook stirring occasionally until sugar is dissolved and berries are heated through about 1 minute.

Transfer mixture to blender and puree until smooth. Strain through fine mesh pressing and stirring to extract as much seedless puree as possible. Stir in lemon juice and adjust sugar. Cover and refrigerate until cold. Keeps up to 4 days.