Chamomile Panna Cotta With Quince Recipes

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CHAMOMILE-YOGURT PANNA COTTA



Chamomile-Yogurt Panna Cotta image

Panna cotta is an eggless custard set with gelatin. Here, yogurt stands in for the usual cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 5h30m

Number Of Ingredients 7

1 1/4 cups 2 percent milk, divided
2 chamomile tea bags
1/2 vanilla bean, split and scraped
1/4 teaspoon coarse salt
1 tablespoon unflavored powdered gelatin
1/4 cup honey, plus more for drizzling
2 cups homemade yogurt or store-bought plain low-fat yogurt

Steps:

  • Bring 1 cup milk, the tea bags, vanilla seeds and pod, and salt to a simmer in a small saucepan over high heat, stirring occasionally to prevent scorching. Remove from heat; cover, and let tea steep 5 minutes.
  • Place remaining 1/4 cup milk in a small bowl, sprinkle gelatin over it, and let soften, about 5 minutes.
  • Remove tea bags and vanilla pod from milk mixture. Stir in honey and gelatin mixture until dissolved. Whisk in yogurt until fully incorporated. Divide among 6 teacups or ramekins; refrigerate until set, at least 5 hours. Before serving, drizzle with honey.

CHAMOMILE PANNA COTTA WITH QUINCE



Chamomile Panna Cotta With Quince image

If quinces are unavailable or you want a shortcut, purchase quince paste at a specialty shop and heat it slowly to create a syrup, then simply spoon it over the custards.

Provided by Claire Saffitz

Categories     Milk/Cream     Tea     Dessert     Kid-Friendly     Yogurt     Pear     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     Small Plates

Yield 8 Servings

Number Of Ingredients 18

Poached quince:
Small quinces (about 3 pounds)
1 bag chamomile tea
4 wide strips lemon zest
1 cup sugar
1/2 vanilla bean, split lengthwise
1 tablespoon fresh lemon juice
Panna Cotta and assembly:
1 cup plain whole-milk Greek yogurt
1 1/2 cups heavy cream
1 1/2 cups whole milk
2/3 cup sugar
Pinch of kosher salt
4 bags chamomile tea
1/2 vanilla bean, split lengthwise
2 teaspoons unflavored powdered gelatin
Special equipment:
Eight 6-ounce glasses or ramekins

Steps:

  • Poached Quince:
  • Rub quinces with a damp paper towel to remove fuzz. Cut 4 quinces into large pieces (no need to peel, core, or remove seeds); set remaining 2 quinces aside. Place quince pieces in a large saucepan and add cold water to cover. Bring to a boil, reduce heat, and simmer, adding more water as needed to keep covered, until quinces are very soft, 60-75 minutes. Straincooking liquid into a large bowl; discard solids. Wipe out saucepan and reserve.
  • Meanwhile, peel reserved quinces and cut flesh off of cores into 4 lobes (be careful; core is very hard). Place in reserved saucepan and add tea bag, lemon zest, sugar, and quince cooking liquid. Scrape in vanilla seeds; add pod. Bring to a boil, then reduce heat and gently simmer, stirring occasionally, until quinces are a deep pinkish-red and tender and liquid is syrupy, 45-60 minutes. Let quinces cool in syrup, then stir in lemon juice. Remove pod.
  • Do Ahead
  • Quinces can be poached 5 days ahead. Cover and chill.
  • Panna Cotta and Assembly:
  • Place yogurt in a medium bowl and gradually add heavy cream, whisking until smooth.
  • Bring milk, sugar, and salt to a simmer in a small saucepan over medium-low heat, stirring to dissolve sugar. Add tea bags and scrape in vanilla seeds; add pod. Remove from heat and let sit until flavors are infused, 15-20 minutes.
  • Meanwhile, sprinkle gelatin over 1/4 cup cold water in a small bowl; let sit 10 minutes to soften.
  • Reheat milk mixture over medium-low just until steaming. Remove from heat and add gelatin, stirring to dissolve. Strain into bowl with yogurt mixture; discard solids. Whisk until smooth. Pour into glasses or ramekins, dividing evenly. Chill panna cotta until set, at least 4 hours. Serve topped with poached quinces and syrup.
  • Do ahead
  • Panna cotta can be made 2 days ahead. Cover and keep chilled.

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