Chef Brian Uhl
SUNSET GRILL
Tennessee Titans

Panna Cotta
2 Tbsp Water
2 tsp Powdered Gelatin
1 cup Heavy Whipping Cream
7 Tbsp Sugar
2 cup Buttermilk
3/4 tsp Vanilla Extract

Mix water & gelatin in small cup. Let stand until gelatin softens, about 10 minutes.

Heat heavy cream & sugar in small pan over medium heat until sugar dissolves and mixture is hot but not boiling. Remove from heat & add gelatin mixture. Stir until gelatin is completely dissolved & mixture is smooth. Cool to room temperature, 45 minutes.

Stir buttermilk & vanilla into cream mix. Pour mixture through fine strainer into 4 cup measuring cup. Divide mix between six ramekins & refrigerate until set for 12 hours.

Run thin sharp knife around sides of each panna cotta to loosen. One at a time, place bottom of each custard cup in 1 inch of hot water for 40 seconds, immediately invert custard cups onto plate. Top with macerated berries & cookie.

Macerated Strawberries (makes 2 C)
1/2 cup Brown Sugar
1/4 cup Balsamic Vinegar
1/4 cup Strawberry Preserves
1/4 cup Water
1 cup Strawberries, Quartered

Puree sugar, vinegar, preserves & water in blender. Pour over strawberries & let them sit for an hour.

Almond Tuile Cookie
1/4 cup Almonds, Thin Sliced
2 Tbsp Flour, All Purpose
4 Tbsp Sugar
1/8 tsp Salt
1 each Egg White
1 oz. Melted Butter
1/8 tsp Almond Extract

Puree dry ingredients in food processor. Add egg whites, butter & extract until smooth. Refrigerate for 30 minutes. Preheat oven to 325 degrees. Line two sheet pans with parchment paper. Place cookie dough in pastry bag & pipe 3 x 1 inch cookies separated by 2 inches each. Cook for 15-20 minutes until cookies are cooked-just a pinch of light color still in the middle. Remove from oven & cool at room temperature.