Panna Cotta with Stone Fruit Compote

[Chad]

Panna Cotta with Stone Fruit Compote

Active Time: 20
Total Time: 3 hours
Serves: 6

Step 1: Starting the Panna Cotta

• 1 whole vanilla bean
• 1 cup whipping cream
• 1/4 tsp. table salt
• 1/2 cup powdered sugar
• 2 1/2 tsp. gelatin powder (approx. 1 package)
• 1/8 cup milk

To start the Panna Cotta split the vanilla bean in half length-wise and scrape out the seeds. Using a small pot add the cream along with the salt and powdered sugar and bring to a gentle boil over low heat. While the cream heats up pour the gelatin over the milk and mix well and set aside. Once the cream comes to a gentle boil, immediately turn off the heat and remove the vanilla bean and discard. Now add the gelatin mixture and whisk until smooth. Transfer the mixture to a medium sized bowl and let cool to room temperature stirring occasionally.

Step 2: Finishing the Panna Cotta

• 3/4 cup sour cream
• 1/2 cup whipping cream

Make sure your cream mixture is completely cooled before you continue. In a separate bowl whisk the sour cream just to ensure it's smooth. Using another clean bowl whip the remaining cream with a hand mixer or a whisk until it reaches stiff peaks. Gently fold the sour cream into the whipped cream. Re-whisk the cooled gelatin making sure it is completely smooth, otherwise you'll end up with a lumpy Panna Cotta. Add the whipped cream mixture to the gelatin mixture, a bit at a time, folding gently. To finish, ladle the Panna Cotta into ramekins. Chill in the refrigerator until completely set, approximately 2 hours and serve with Stone Fruit Compote.

Step 3: Making the Stone Fruit Compote

• 6 pieces stone fruit
• 1/4 cup water
• 1/8 cup sugar

To start the compote first remove the pits and then cut the fruit into approximately 1/2 inch slices. Place fruit into a medium heavy-bottomed pot and turn heat down to medium. Then add the water and the sugar. Bring the fruit mixture to a boil then turn down the heat to low and cover. Stir occasionally and taste the compote to see how sweet it is and add additional sugar if necessary. Let cook for approximately 10 minutes, then remove from the heat. The juices will thicken and become more syrupy once the compote has cooled to room temperature.

Step 4: Assembling the Panna Cotta

To un-mold the Panna Cotta cut around the edges of the dish using a small knife making sure to stay close to the edges. Then slowly turn the Panna Cotta over onto the plate. Using the knife gently nudge the Panna Cotta out allowing air to naturally and easily release the Panna Cotta from the mold. Garnish with the Stone Fruit Compote and a fresh sprig of mint. This colorful, rich, creamy dessert is also great served with fresh berry compote.

 

[QuietProtest4t]

Sounds Great

Well I'm a real sugar lover. And this takes the plate I'll have to try it!