Chamomile Panna Cotta With Quince
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
54
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Poached Quince: Rub quinces with a damp paper towel to remove fuzz
2
Cut 4 quinces into large pieces (no need to peel, core, or remove seeds); set remaining 2 quinces aside
3
Place quince pieces in a large saucepan and add cold water to cover
4
Bring to a boil, reduce heat, and simmer, adding more water as needed to keep covered, until quinces are very soft, 60–75 minutes
5
Straincooking liquid into a large bowl; discard solids
6
Wipe out saucepan and reserve
7
Meanwhile, peel reserved quinces and cut flesh off of cores into 4 lobes (be careful; core is very hard)
8
Place in reserved saucepan and add tea bag, lemon zest, sugar, and quince cooking liquid
9
Scrape in vanilla seeds; add pod
10
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
11
Let quinces cool in syrup, then stir in lemon juice
12
Remove pod
13
Rub quinces with a damp paper towel to remove fuzz
14
Cut 4 quinces into large pieces (no need to peel, core, or remove seeds); set remaining 2 quinces aside
15
Place quince pieces in a large saucepan and add cold water to cover
16
Bring to a boil, reduce heat, and simmer, adding more water as needed to keep covered, until quinces are very soft, 60–75 minutes
17
Straincooking liquid into a large bowl; discard solids
18
Wipe out saucepan and reserve
19
Meanwhile, peel reserved quinces and cut flesh off of cores into 4 lobes (be careful; core is very hard)
20
Place in reserved saucepan and add tea bag, lemon zest, sugar, and quince cooking liquid
21
Scrape in vanilla seeds; add pod
22
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
23
Let quinces cool in syrup, then stir in lemon juice
24
Remove pod
25
Do Ahead Quinces can be poached 5 days ahead
26
Cover and chill
27
Quinces can be poached 5 days ahead
28
Cover and chill
29
Panna Cotta and Assembly: Place yogurt in a medium bowl and gradually add heavy cream, whisking until smooth
30
Bring milk, sugar, and salt to a simmer in a small saucepan over medium-low heat, stirring to dissolve sugar
31
Add tea bags and scrape in vanilla seeds; add pod
32
Remove from heat and let sit until flavors are infused, 15–20 minutes
33
Meanwhile, sprinkle gelatin over 1/4 cup cold water in a small bowl; let sit 10 minutes to soften
34
Reheat milk mixture over medium-low just until steaming
35
Remove from heat and add gelatin, stirring to dissolve
36
Strain into bowl with yogurt mixture; discard solids
37
Whisk until smooth
38
Pour into glasses or ramekins, dividing evenly
39
Chill panna cotta until set, at least 4 hours
40
Serve topped with poached quinces and syrup
41
Place yogurt in a medium bowl and gradually add heavy cream, whisking until smooth
42
Bring milk, sugar, and salt to a simmer in a small saucepan over medium-low heat, stirring to dissolve sugar
43
Add tea bags and scrape in vanilla seeds; add pod
44
Remove from heat and let sit until flavors are infused, 15–20 minutes
45
Meanwhile, sprinkle gelatin over 1/4 cup cold water in a small bowl; let sit 10 minutes to soften
46
Reheat milk mixture over medium-low just until steaming
47
Remove from heat and add gelatin, stirring to dissolve
48
Strain into bowl with yogurt mixture; discard solids
49
Whisk until smooth
50
Pour into glasses or ramekins, dividing evenly
51
Chill panna cotta until set, at least 4 hours
52
Serve topped with poached quinces and syrup
53
Do ahead Panna cotta can be made 2 days ahead
54
Cover and keep chilled
55
Panna cotta can be made 2 days ahead
56
Cover and keep chilled