Panna Cotta with Stone Fruit Compote

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 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.

i made the panna cotta and the taste was phenomenal though the texture was a bit too springy for my liking. can i use only 2-1.5 teaspoon of gelatine next time i make it.i mean will it set proparly and will i'll be able to get it out whole out of the mold? thanks in advance the dude

Glad you liked the flavor Roni. For some panna cotta does have a bit of a "springy" texture to it. As for trying it with less gelatine, you will have to just give it a try to see if it works. Experimenting and tweaking recipes is one of the fun parts of cooking. If it works out with less gelatine, then please let us know. Thanks!

thank you for the feedback,dawn. i will try it out and let you know if it worked out. this site is so good and the recipes are totally authentic. thank you,rouxbe ppl. the dude

ive made the panna cotta with only 1.3\4 teaspoons of gelatine and poured into a silicone mold of 6 muffins. it came out of the mold easily and the texture was better for my opinion : ) thank you rouxbe for givin me the tools to experiment with food like that : )

Thanks for sharing your results Roni, this is good to know. I may even give this s try for New Years. Cheers!

Made a dinner for some good friends and needed a super dessert to WOW them.Well it was it every one loved it. I finished it off with plum and nectarine compote,was go to use berry but came out to pitty.One problem I did have was when I tried to take the cotta out it stuck a little and did not come out clean. Any suggestion Thanks

So glad that you liked the panna cotta. As for removing the them from the ramekins I do have one suggestion. If they are giving you any trouble you can dip the base of the ramekin into a bowl of very hot water for about 10 seconds or so to loosen them. Just be sure the water does not come up over the ramekins. You may still need to run the knife around as well but this should help. Hope this helps - cheers!

Thank you for the quick input. I will try that. This is why I became a life member,Thanks again

I was looking for a dessert recipe to try out for a party, and I don't have anything like the spatula you used to fold the creme mixtures together. I have a ton of stuff, but I want one JUST like that. I don't particularly like buying online, so if you know a store I can get it from, that would be the best. If I can't buy it in stores, or you don't know where, than go ahead and give me a website. Thanks for your help!

I can't really tell you which exact store to buy it at as I do not know where you live. I am pretty sure it is a Cuispro spatula which are widely available. Honestly though any spatula will do. Cheers!

A perfect end to a Summer meal! Smooth and tasteful. Speaking about Summer and fruits, is there any chance that sometime ROUXBE could have a class on fruit preserves? Thanks for all this great recipes.

While this is a great subject, preserving fruit isn't currently on our production list. We have many other foundational lessons to focus on at the moment that are part of a typical professional culinary curriculum. That's the great thing about cooking - the teaching and learning will never really end. In the meantime, if you find a great resource (site or book, etc.) feel free to post it here for other students. Cheers!

I have made this panna cotta 4 times in the last 2 weeks and each time I have used gelatine sheets or leaves (I was out of the powdered at the time). The ratio of gelatine that worked best for this recipe was 3 sheets (or 1/2 package or 5 g of the Dr.Oetker brand gelatine sheets). I have to admit that I find the sheets easier to work with. To do this, first soften them in cold water for about 5 minutes. Once softened, add them to the hot cream and they will dissolve instantly. As per the recipe, strain the cream into a bowl and let the mixture cool to room temperature. Usually I am in a hurry, so I place the bowl over another bowl of ice water, to speed up the process, but make sure to stir this or the liquid will start to set unevenly. Once cool, add the sour cream to the slightly thickened cream mixture. Whip up the remaining cream and simply fold that into the thickened mixture. To serve, I ladled the panna cotta into little mason jars like these. One recipe makes 7 small mason jars, which is just enough to feel satisfied but not overly full. Serving the dessert in these types of jars is not only super cute, it also makes serving them extremely easy as you do not have to unmold the panna cotta, which is nice. I just add a few spoonfuls of compote on-top. Lately, I have been making a blackberry and raspberry compote to go with them. Yum!

Hi I am new to Rouxbe but I saw this recipe for stone fruit so since I have a ton of plums to harvest it is a must. I will keep you updated on my success. Have you any way to search for just plum recipes? I need to start doing everything I can with this abundance LOL. Happy Summer 2012 and Thank you to Farestart Cooking program and Steve at Rouxbe for this membership.

To search on Rouxbe, simply type what you are looking for in the search field (at the top right of any page). In this case, we do not have a lot of "plum" specific recipes. But I did a quick search for "plum recipes" online and found many delicious looking plum recipes. Good luck!

I was wondering what your thoughts/suggestions on possible variations for panna cotta flavor profile ..i.e. buttermilk, or creme fraiche or here in New Orleans we use something called Creole Cream Cheese. Thanks! Dana

The variations on panna cotta are literally endless—from different flavor profile with the aromatics used, to the different liquids and creams used to make them. This is where the internet is your friend. Try searching the for things like "panna cotta recipes", "panna cotta variations", or even "panna cotta + creole cream cheese" (which I have not heard of, but it sounds interesting). Hope that helps to steer you in the right direction. Cheers!

Hi, would it make a big difference to pour into one pie pan, as opposed to individual ramekins? I would like to make this and transport to a dinner party, but will it be impossible to unmold properly because it's bigger?

Panna cotta is most often served in smaller ramekins for presentation purposes and also because unmolding a larger panna cotta can be tricky. With that said, you can certainly use a large pan, such as a 9" cake pan, to make the panna cotta. To unmold the panna cotta, fill a larger baking dish with 1-inch boiling water. Dip the panna cotta pan in it for about 10 seconds, then place a flat round platter over top and flip it out onto that platter. Hope that helps. Cheers!

Has anyone attempted to make a panna cotta with agar instead of gelatine in this particular recipe? Substituting other ingredients to make the dessert vegan is pretty straight-forward (non-dairy milk, whipping cream, and possibly yogurt in place of sour cream), but I'm not really sure what amount of powdered agar I should be adding to set it properly. I have never made (or had) a panna cotta before so I'm not even sure what consistency I should be aiming for, which makes experimenting a bit tricky. I tried googling it but it following certain recipes seemed more like a gamble, with the suggested amounts for setting the same amount of liquid differing widely, not to mention the vagueness when it comes to distinguishing between powdered and flaked agar when listing ingredients. Hence, any personal experience (or recipes you found to work) will be much appreciated.

Hi Nika - Great question. If I were to guess... I would use about 3/4 tsp of powdered agar for this recipe. Typically the ratio for powdered agar to gelatine powder is 1:2 to 1:4 -- but it depends on how "set" or firm you want the final product. Panna cotta tends to be on the soft side - not too firm - so maybe try that and adjust the ratio if it needs it. ~Ken

Hi Ken, Thanks for the suggestion. I took your advice in attempting to make a panna cotta - unfortunately it didn't occur to me that agar would already firm up at room temperature so by the time I wanted to fold in whipped cream and yogurt, I was already dealing with a big clump (I tried re-whisking it fiercely and it did separate into small chunks, but that was about it). Subsequently, the cream was not really homogenous and it didn't really set, so I put the filled little silicone tins in the freezer for about an hour, then popped the 'panna cottas' out on plates and put them back in the fridge to soften a bit prior to serving. The taste was good (a bit on the sweet side), but the texture was not really there. I've been thinking about other ingredients I could've incorporated (e.g. silken tofu, whipped full-fat coconut milk) to get closer to what I had in mind, but I'm afraid folding anything whipped into a still-warm gelling mixture will not turn out so great. I'm determined to make it work one way or another, so I'll probably be experimenting with other gelling agents as well, but not without doing homework on the properties of things like gelatine, agar, kudzu and irish moss first to get a better picture of under what circumstances they should (and should not be) used for best results. If you know of any reliable, (semi-) professional sources of information on these, do let me know. Cheers, Nika

Mise en place!!! If you had the ingredients ready to go, there is enough of a window to add them before it sets. Next time, try to have it all set up so you can work quickly. You may find good results using a starch based thickener, not a gelling agent, since this dish is softer (not a rigid gel) as I indicated earlier. It may also take some practice... welcome to the world of R&D! ~Ken

I'm a big fan of mise en place - I had everything ready to go, I just didn't expect it would firm up all the way through in such a small time window (when I last checked, it only had a solidified upper layer, so I assumed it acted like custard pudding). Maybe I'll substitute cream for silken tofu in the first part of the recipe (and up the amount) since I've previously had good experience making chocolate mousse for cake fillings with it and agar (frosting by piping was a breeze as well as there were no clumps in the chilled mousse after re-whisking it). I'm not sure if starches (i.e. corn starch) would still hold everything in place after you've disturbed the (semi-solid) consistency of the cream with mixing - you might well end up with a liquid custard instead of a pudding-style dessert. But worth a thought and a try nontheless (R&D FTW! As long as there's selfless volunteers by my side, assisting in making more- and/or less successful projects disappear, possibilities are endless!). So anyhow - thanks for the reply. It's good to know there's someone out there, even if at times there isn't more to do than to lend a listening ear to monologues of someone's mind :).

Thank you for the recipe. It came out perfect. I also tried this recipe buy adding chai teabag while the liquid was still warm and left until it took a bit of the chai color and the aroma. After cooling I served with mango compote and fresh mint leaves as a decoration. The taste was amazing!

Hi, I made this recipe tonight. I am not sure why, but by the time the first mixture had cooled all the way, it was pretty stiff but after whisking vigorously it was fairly smooth. I incorporated the whipped cream/sour cream mixture, but it was pretty thick, and I had to use a spoon to fill the ramekins. I did use the gelatin package. Instead of the vanilla bean used pure vanilla extract. Would my kitchen have been too cool (68 degrees) and caused the gelatin mixture to set up too quickly? Another thing I noticed was the milk/gelatin was sort of "crunchy" or "crystallized" by the time I whisked it into the heated cream. Tomorrow I will be removing from the molds, so I am excited to see the end result. If you had any tips as to why I had these issues, greatly appreciated!

Suzanne, a couple of things stand out. First, because you describe the milk/gelatin mixture as "crunchy" or "crystallized," it sounds like the gelatin was not fully bloomed (i.e. hydrated and softened). To emphasize, the milk should be cold and the gelatin should be thoroughly mixed in to expose each gelatin granule to moisture. Also, if this mixture becomes a bit warm, the outer coating of a given gelatin cluster will 'seal in' the gelatin on the inside, creating a lump. In this case, the inner gelatin will not be able to hydrate, thus remaining crunchy. In this case, the mixture should be strained to remove the lumps. If the quantity of gelatin removed through straining is relatively small, then you can proceed as normal and the end result should be fine. On the other hand, if the quantity of gelatin removed through straining is relatively large, then it's possible that the gelatin to liquid ratio may be disrupted, resulting in a loose finished product. Second, after the gelatin was bloomed and combined with the hot cream, that mixture may have cooled too much (as you noted) and began to set up. What your vigorous whisking did was 'cut up' the setup chunks into smaller pieces, thus causing it to appear smooth.