Rosewater Panna Cotta With Apricot Compote Recipes

PANNA COTTA WITH APRICOT COMPOTE

Steps:

• Sprinkle the gelatine onto 3 tbsp water and soak for 5 mins. Scrape the seeds out of the vanilla pod into the pan and put the pod into the milk. Put the soya milk, zest, vanilla pod, sugar and rum into a pan. Heat until the liquid just comes to the boil (if using veggie gelatine, you'll need to bring it to the boil - check pack instructions), then remove from the heat and stir in the gelatine. Cool for 10 mins. If the gelatine clumps together, whisk thoroughly. Strain the milk mixture, then divide between 4 ramekins. Cover and refrigerate until set (approximately 2 hrs).
• Halve and stone the apricots. Put the sugar and 150ml water into a pan, then heat until the sugar has dissolved. Add the apricots and cook over a gentle heat for 12-15 mins or until the apricots are soft, then leave to cool. Serve in a dish alongside the panna cotta.

VANILLA PANNA COTTA WITH POACHED APRICOTS

Steps:

• Prepare an ice bath; set aside. Place 3 tablespoons cold water in a large bowl, and sprinkle with gelatin. Let stand until gelatin has softened, about 5 minutes.
• Combine the cream and sugar in a medium saucepan over medium-high heat. Add vanilla bean and scrapings. Gently simmer mixture until bubbles form around sides of pan, about 5 minutes. Remove from heat, and let cool slightly. Discard vanilla pod.
• Pour hot cream mixture into gelatin mixture, and whisk until combined. Set bowl in the ice bath. Let cool completely, stirring frequently. Strain the mixture through a fine sieve into a medium bowl. Divide among eight custard cups. Cover tightly with plastic wrap, and chill until set, at least 4 hours or overnight.
• To serve, remove the custard from refrigerator, uncover, and top each portion with two poached apricot halves.

ALMOND PANNA COTTA WITH CHERRY COMPOTE

Steps:

• For 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.
• For 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.

ROSE WATER PANNA COTTA WITH RASPBERRIES AND LYCHEES

Steps:

• Mix cream and sugar in a small saucepan over medium heat, stirring until sugar dissolves and mixture just begins to simmer. Remove from heat.
• Meanwhile, in a small bowl, sprinkle gelatin over cold water and let stand until softened, about 2 minutes. Add to hot cream mixture, stirring until gelatin dissolves.
• Place mascarpone in a medium bowl. Strain cream mixture over top, stirring until smooth. Add rose water, and food coloring if using. Strain mixture into a large glass measuring cup or a bowl. Divide among four demitasse cups or 2-ounce ramekins. Refrigerate until set, about 2 hours (or overnight).
• Dip bottoms of molds into hot water to loosen, then invert onto plates. Divide lychees, raspberries, and candied ginger among plates. Garnish each with a rose petal if using. Pour 2 tablespoons reserved lychee syrup onto each plate. Serve immediately with ginger sugar cookies.

PANNA COTTA PARFAITS WITH RASPBERRY COMPOTE

Steps:

• Place water in very small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Combine 1/2 cup cream and 1/2 cup sugar in medium saucepan. Stir over low heat until sugar dissolves. Pour into large bowl. Whisk in 1 1/2 cups cream, then sour cream and vanilla just until mixed. Stir gelatin mixture over very low heat until gelatin dissolves; whisk into cream mixture. Place 1 berry in each of 6 Champagne flutes. Add cream mixture, dividing evenly. Chill until panna cotta sets, about 3 hours. Toss remaining berries, 1/4 cup sugar, and vinegar in bowl; spoon over parfaits.

BUTTERMILK PANNA COTTA WITH APRICOT AND CANDIED FENNEL

Steps:

• Place 1/4 cup cold water in a small bowl. Sprinkle gelatin over; let stand 10 minutes.
• Heat 1/2 cup cream in a medium saucepan over medium heat until very warm (it will deactivate the gelatin if it gets too hot). Remove from heat, add gelatin and 2/3 cup sugar, and whisk until they are completely dissolved. Gradually stir in remaining 2 1/4 cups cream, then buttermilk. Divide among eight small bowls or 6-ounce ramekins and chill until set, at least 4 hours.
• Meanwhile, bring apricots, 2 tablespoons sugar, and 1 cup water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until thickened and jam-like, 20-25 minutes. Let compote cool completely.
• Bring remaining 1 tablespoon sugar and 2 tablespoons water to a boil in a small saucepan over medium-high heat and cook, swirling often, until thick and syrupy (do not let it take on any color), about 4 minutes. Add fennel seeds and reduce heat to medium. Cook, stirring constantly, until sugar starts to become dry and crystallized, about 2 minutes. Remove from heat and stir until sugar is completely dry and crystallized, about 1 minute longer. Transfer seeds to a small bowl; set aside.
• Serve panna cotta topped with compote and candied fennel seeds.
• DO AHEAD: Panna cotta can be made 3 days ahead; cover and keep chilled. Compote can be made 1 week ahead; cover and chill.

PANNA COTTA WITH DRIED FRUIT COMPOTE

Steps:

• Panna Cotta.
• In a small bowl, sprinkle gelatin over cold water. Let stand for 3 minutes.
• Meanwhile in large saucepan, heat and stir cream and sugar over low heat until sugar is all dissolved. Stir in softened gelatin until dissolved. Then, add buttermilk and salt. Divide and spoon into 30 individual glass bowls or 1 large bowl to divide later.
• Cover and refrigerate until set, at least 3 hours for individual servings or up to 24 hours for large bowl.
• Dried Fruit Compote.
• In large nonreactive pan, combine water, wines, fruits and spices; bring to boil.
• Remove from heat and let stand 15 minutes; drain, reserving 1/2 liquid, and reduce remaining liquid by one half.
• Stir sugar, zests and liqueur into reduced liquid. Add fruits; stir together and refrigerate until ready to serve.
• To Serve.
• Remove panna cotta from individual molds or scoop portions from large bowl onto individual serving plates. Spoon dried fruit compote on top.

CARDAMOM AND ROSE WATER PANNA COTTA WITH CANDIED ROSE PETALS

Steps:

• Heat milk and cream.
• Add in the sugar and gelatin allow to melt.
• Add rosewater and stir.
• Allow to cool and pt into moulds and refrigerate.
• Melt jam on a double boiler add berries and sugar and allow to cool. As berries have been frozen they will break down and make a beautiful sauce. Berries don't need to cook.
• Brush every rose petal with the egg white and sprinkle sugar.
• Allow to sit in a dry place and will become stiff.
• Do not over beat the egg whites as they will become watery.
• On a plate put the pannacota in the center and then spoon out berry compote all over the plate.
• Gently place the frosted petals over the panacotta just before service.
• You can add a contemporary look by serving it in a champagne saucer and using frosted leaves of roses sticking out on the side.

ROSEWATER PANNA COTTA WITH APRICOT COMPOTE

Steps:

• FOR PANNA COTTA: Pour 1/4 cup water into small bowl; sprinkle gelatin over and let stand until softened, about 5 minutes. Using vegetable peeler, remove peel from lemon in wide strips. Reserve lemon for another use. Combine lemon peel, cream, milk, sugar, rose water, and orange-flower water in heavy medium saucepan. Scrape in seeds from vanilla beans; reserve beans for compote. Bring mixture to simmer, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat. Add gelatin mixture; whisk to dissolve. Cool. Strain through fine sieve into large bowl. Using ladle, divide mixture among eight 2/3-cup custard cups. Cover and refrigerate overnight. (Can be prepared up to 2 days ahead. Keep panna cotta refrigerated. Wrap vanilla beans in foil and refrigerate.) FOR APRICOT COMPOTE: Bring wine, apricots, sugar, and reserved vanilla beans to boil in heavy medium saucepan. Reduce heat to medium-low and simmer until mixture is reduced to 1 1/2 cups and apricots are tender, about 20 minutes. Cool completely. Discard vanilla beans. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Spoon apricot compote over panna cotta in custard cups and serve. *Available at Middle Eastern markets and specialty foods stores. **A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.