Panna Cotta With Cranberry Fig Compote Recipes

PANNA COTTA WITH FIGS AND BERRIES

Steps:

• In a small saucepan, heat the half-and-half over medium-low until it just begins to simmer. Turn off heat. Add sugar, stir to dissolve, then add lemon peel, salt and almond extract, and let steep while you prepare the rest of the recipe.
• Meanwhile, put gelatin in a small bowl and add 3 tablespoons cold water. Let dissolve, mashing with a spoon to prevent lumps, about 5 minutes. Add to the half-and-half mixture, and whisk well to incorporate.
• Using a fine-meshed sieve, strain into a measuring cup with a spout. Pour mixture into 4 (4-ounce) ramekins, tea cups or wine glasses. Cover with plastic wrap and refrigerate until firm, about 2 hours. (It is a good idea to make the panna cotta several hours ahead or up to 2 days in advance.)
• Heat oven to 400 degrees. Make the compote: In a small, wide skillet, a gratin dish, or a pie pan, arrange the berries, then the figs cut-side-up. Sprinkle with the granulated sugar and the kirsch or Calvados. Roast, uncovered until juicy, with most of the liquid evaporated, about 40 minutes. Let cool to room temperature.
• To serve panna cotta, run a knife around edge of the ramekins, then invert them over a soup plate or dessert dish. Shake gently to unmold. Surround panna cotta with fruit and roasting juices. (Alternatively, serve in the ramekin or wine glass with fruit on top.)

PANNA COTTA WITH BLACKBERRY COMPOTE

Steps:

• To prepare the panna cotta: In a saucepan over medium heat, combine 1 cup of the cream and the gelatin, sugar, cinnamon sticks, and vanilla bean. Heat the mixture, stirring constantly, until the gelatin has dissolved, about 2 minutes. Transfer to a large bowl, and whisk in the remaining 3 cups cream. Remove and discard the cinnamon sticks. Scrape the seeds from the center of the vanilla bean into the cream mixture, and then discard the bean. Add the candied ginger, and whisk well. Let cool until tepid.
• In the bowl of a heavy-duty mixer, whip the egg whites at high speed until they hold soft peaks. Gently fold the egg whites into the cream mixture. Lightly butter eight 8-ounce ramekins. Divide the mixture among the ramekins. Chill, uncovered, for at least 4 hours, or up to 24 hours.
• To prepare the compote: Heat the butter in a large saute pan over high heat until melted and bubbly. Add the berries and saute for 2 minutes. Add the sugar and liqueur and cook until the sugar dissolves, about 2 minutes. (Be careful: The liqueur may ignite. If it does, cool the berry mixture until the flames die down.) Add the ginger and cinnamon, mix well, and cook 2 to 3 minutes longer. Let cool for about 5 minutes.
• To serve: Run a knife around the sides of the ramekins, and turn each one over onto a plate to release the panna cotta. Top with about 1/4 cup of the warm compote and a dollop of whipped cream. Garnish with a mint sprig.

PANNA COTTA WITH CRANBERRY-FIG COMPOTE

Steps:

• Place 1/2 cup milk in small bowl; sprinkle unflavored gelatin over. Let stand 10 minutes to soften gelatin.
• Combine cream, remaining 1/2 cup milk and sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil. Remove from heat. Add gelatin mixture; whisk until gelatin dissolves. Cool to room temperature, whisking occasionally. Discard vanilla bean.
• Divide cream mixture among 8 shallow soup bowls. Refrigerate until set, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.) Spoon Cranberry-Fig Compote atop panna cotta and serve.

CRANBERRY PANNA COTTA

Steps:

• In a small saucepan, combine the cranberries with the sugar and water and bring to a boil. Simmer over moderate heat, stirring occasionally, until the cranberries soften, about 5 minutes. Mash the cranberries with the back of a spoon to make a thick sauce. Transfer the sauce to a large bowl and refrigerate, stirring often, until cool, about 15 minutes. Stir 3 cups of the buttermilk into the cooled cranberry sauce.
• In a small saucepan, sprinkle the gelatin over the remaining 1/2 cup of buttermilk. Let stand until the gelatin has dissolved, about 5 minutes. Heat the mixture over low heat, stirring a few times with a rubber spatula, until the buttermilk is just warm and the gelatin is melted, about 1 1/2 minutes; fold into the cranberry mixture.
• Pour the panna cotta into 8 glasses. Cover and refrigerate for about 2 hours, until they are set. Top each with a small dollop of yogurt and a few candied rose petals and serve.

VANILLA PANNA COTTA WITH MIXED-BERRY COMPOTE

Steps:

• Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water in small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat.
• Combine cream and 2/3 cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Mix in vanilla and gelatin. Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.
• Combine berries and remaining 1/3 cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.
• Spoon compote over puddings.

ALMOND PANNA COTTA WITH CHERRY COMPOTE

Steps:

• To make the panna cotta:.
• In a mixing bowl, sprinkle the gelatin over 1/2 cup of the almond milk. Allow the gelatin to soften, about 10 minutes. Meanwhile, in a large saucepan over medium heat, combine the remaining almond milk, heavy cream, blanched almonds and sugar. Whisk the mixture to dissolve the sugar while bringing it to a simmer. Remove from the heat, cover with a lid and allow to steep for 15 minutes. Strain out the almonds and return the mixture to the saucepan. Return the saucepan to the stove and bring to a simmer. Whisk in the gelatin mixture, remove from the heat and divide among six 6-ounce ramekins. Refrigerate until set, at least 5 hours.
• To make the cherry compote:.
• While the panna cotta sets, combine the cherries, cherry preserves, sugar, balsamic vinegar and 1/2 cup water in a saucepan. Bring to a boil over high heat, and then reduce to medium-high heat and continue to boil until the mixture becomes syrupy, about 18 minutes. Remove from the heat and cool (it will continue to thicken as it cools). Cover and chill until ready to serve. If desired, unmold the panna cotta. Serve with the cherry compote either on top or alongside.

PANNA COTTA WITH FIGS

Steps:

• Fill a large bowl with ice and water, and set aside.
• Place 3 tablespoons water in a small bowl. Sprinkle gelatin over water, and let soften for 10 minutes.
• Place heavy cream and 1/2 cup sugar in a medium saucepan over medium heat. Bring to a simmer. Add gelatin mixture, and stir until gelatin and sugar are completely dissolved, 1 to 2 minutes. Transfer to 1-quart measuring cup.
• Place measuring cup in the ice bath, and whisk cream mixture until cool, 6 to 7 minutes. Add vanilla extract. Pour mixture into six 6-ounce ramekins or glasses. Chill until set, about 1 hour and 50 minutes.
• While contents of the ramekins set, make the caramel: Spread remaining cup sugar evenly in the bottom of a heavy skillet, and place over medium-high heat. Let sugar melt without stirring, until the bottom layer is completely melted and the edges begin to brown, 2 to 3 minutes. Tilt and swirl the pan to distribute the sugar evenly. Stir with a wooden spoon until all sugar is melted and dark amber. Stir in 1/2 cup warm water and bourbon. Stir until combined, and remove from heat to cool to room temperature.
• To unmold panna cotta, dip ramekins in warm water. Run a paring knife around edges of panna cotta to break seal, and invert each ramekin onto a dessert plate. Dessert will slowly slide out. Garnish with figs and caramel. Serve. You can keep panna cotta, covered in plastic wrap, in the refrigerator for up to three days. It should be eaten quite cold; remove it from the refrigerator just before serving. At times of the year when figs are out of season, drizzle the custard with chocolate sauce, or top it with fresh berries.