Cooking with Fresca

Having been contracted to host a corporate team event for the Coco-Cola Company, I decided it would be a lot of fun to do a bit of research (this part always involves eating stuff, often more than once!) and develop some recipes the involve their products. Quite frequently I do this sort of thing for events to add a bit of a custom touch for my clients. In the end, I chose  two desserts and a palate cleansing sorbet. My favorite of all of the recipes is this one — it’s light, creamy, and elegant, beyond my original conception for the dish!

Fresca Sage Panna Cotta

2 packages Knox gelatin **
2 cups whipping cream
Finely grated zest of 2 lemons
1 tablespoon fresh sage, finely slivered
½ cup sugar
2 cups Fresca, chilled

Soften gelatin as directed on package. Heat cream, lemon zest  and sage over low heat until bubbles form around the edge. Add sugar, and stir until dissolved. Stir in gelatin until melted. Add Fresca. Pour into serving bowls or goblets.   Chill until set. Serves 8-10.


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