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Preview: Panna Cotta with Stone Fruit Compoteby Paul M in Rouxbe Videos This Italian classic is perfectly balanced with a fresh stone fruit compote.
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Step 1: Starting the Panna Cotta
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To start the panna cotta, split the vanilla bean in half length-wise and scrape out the seeds. Using a small pot, add the vanilla bean and seeds, along with the cream, salt and powdered sugar. Bring to a gentle boil over low heat. While the cream heats up, pour the gelatin over the milk and mix well. Set aside. Once the cream comes to a gentle boil, immediately turn off the heat and remove the vanilla bean and discard. Add the gelatin mixture and whisk until smooth.
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Step 2: Finishing the Panna Cotta
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Make sure your cream mixture has 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 whisk) until it reaches stiff peaks. Gently fold the sour cream into the whipped cream. Re-whisk the cooled gelatin, making sure it's 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
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To start the compote, first remove the pits and then cut the fruit into approximately 1/2-inch slices. Place the fruit into a medium, heavy-bottomed pot and turn heat to medium. Add the water and sugar. Bring the fruit mixture to a boil, and then turn down the heat to low and cover. Stir occasionally and taste the compote to see how sweet it is. Add additional sugar if necessary. Let the compote cook for approximately 10 minutes, and 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
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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. Slowly turn the panna cotta over onto a 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 and creamy dessert is also great served with fresh berry compote.
Related Drill-downs |
Notes
One of the reasons I like this dessert so much, besides the flavor, is that I can make it up to 2 days before a dinner party and I don't have to cook it.
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Comments
I have used this recipe several times and it has worked everytime. I love the texture and of course the taste. I did not make the stone fruit compote but bought it from a store.
Thanks for the recipe
I have prepared this recipe and found it to be a nice light dessert. You can't beat the flavour of using real vanilla in any dessert, but this one surely showcases the true flavour that can be extracted from the vanilla bean.
I to did not make the stone fruit compote, settling to make my own mix berry fruit sauce using a bag of fresh frozen summer berries instead. It was the perfect match, without distracting away from the taste of the main dessert.
Would use this dessert for a nice summer treat on those hot days, yet would feel comfortable with this in the winter months as well.
Thanks for the recipe, awesome!!!
I wanted to make a dessert that would wow everyone at our Thanksgiving supper. With my daughter's assistance along her young eyes to read the small print, we prepared the panna cotta and the stone fruit compote the night before our supper. This Italian dessert was amazing; it definitely had the wow factor! My family thought the stone fruit compote complemented the panna cotta beautifully. Next time I make the compote, I'm going to double the recipe; the fruit will pair perfectly with vanilla ice cream. As for the panna cotta, I'll definitely be making it again. I think I hear my husband saying "Tomorrow?"
Thank you for this fabulous recipe!
By J.M.
I tryed TO DO the exact thing but the stone fruit thing ,I got carried away... I got left over banana,pair, and apples fruits ....I told myself what the heck . for me to avoid wasting , i turn it into topping also(stone fruit i guesse let your imagination go wild )
STONE FRUIT :Fleshy indehiscent fruit with a single seed: e.g. almond; peach; plum; cherry; elderberry; olive; jujube . can wait till tomorrow to taste it d: )
I have just put together the panna cotta and will sample it this evening.
I had one comment - perhaps I am the only person who really needs to follow a recipe to the letter, BUT in the written instructions, you are told to remove the vanilla seeds from the pods. It doesn't say when to add them, nor does it mention adding the whole pod. Luckily I had watched the video and when I was confused watched it again just to make sure. Alas, all worked out and I will tell you what I think of the finished product.
Thanks for the catch, Judi. We just updated the text recipe to be more specific. Can't wait to hear how you like it! It's delicious!
This is a fabulous recipe. I had to do a bit of mixing with the compote as I couldn't find all of the fruit ready to use, so added some mango, sweetened it with agave nectar (it's the BEST) and we were in absolute heaven eating this dessert. As you said, it can be made ahead of time so it's one less thing to worry about for dinner and it is absolutely sensuous. I had heard of this before but never dared try until I watched the video. And thanks for the correction - I know it seemed a bit nit picky, but some of us out there need all the help we can get. ABSOLUTELY AWESOME.
We started the meal intending to serve the salmon gravlax but unfortunately our salmon developed a fishy smell after 2 days so didn't want to risk serving it. ( But I loved the smell of the house when we ground the star anise and love the creme fraiche:). Luckily, I always have the red pepper eggplant confit in the freezer and was an easy substitute appetizer. We served the Fraser Valley Duck with a blueberry/ port sauce as a main course along with the Smashed Sweet Potatoes and a variety of veggies including the fava beans from the drill down recipe. I have made them 3 times in 2 weeks as I have been able to find the fresh beans and just lightly saute them in butter after doing all the prep work. (Wouldn't want to serve these to a crowd as it is time consuming but so worth it). But best of all was the Panna Cotta. It was superb. Such a plus to be able to make it ahead as well. I used 2 nectarines, 2 plums and 2 peaches for the compote - all at the height of the season which I am sure helped with the flavours. Our guest was extremely impressed with his Rouxbe meal and has decided a membership will be a perfect Christmas gift for one of his friends.