Ingredients Jump to Instructions ↓

  1. Panna Cotta

  2. 1 cup 237ml Milk

  3. 2 Gelatin

  4. 1 Heavy cream

  5. 3/4 cup 148g / 5 1/5oz Sugar

  6. 4 Lemon zests - stripped with

  7. A vegetable peeler

  8. 1/2 Vanilla bean

  9. Compote Of Spring Fruit

  10. 1 Strawberries

  11. 1 Raspberries

  12. 4 Apricots

  13. 3 tablespoons 45ml Sugar

  14. 1 tablespoon 15ml Kirsch

  15. Accompaniment

  16. Almond Wafers - seeNote

Instructions Jump to Ingredients ↑

  1. Have ready 8 molds or ramekins, 4 to 6 ounces each.

  2. To prepare the cream, pour the milk into a bowl, then sprinkle the gelatin on the surface, allow to stand so that the gelatin absorbs the milk and softens. Bring the cream to a boil with the sugar and the strips of lemon zest and split vanilla bean; remove from heat to steep so that it absorbs the lemon flavor. After 5 minutes, stir in the softened gelatin and return to a boil, stirring to dissolve the gelatin. Strain the mixture into a bowl, then fill the molds. Refrigerate them until set, at least 6 hours. Overnight is best.

  3. To unmold, dip the molds briefly in hot water. Loosen the top of the dessert by inserting the point of a sharp paring knife about 1/4-inch between the cream and the mold, scraping it against the mold all around. Place a plate on the dessert and invert. Tap the mold at the top and lift it off. Refrigerate the dessert until it is served.

  4. For the compote, combine all ingredients and refrigerate several hours.

  5. To serve, remove desserts from refrigerator and surround with some of the compote and the Almond Wafers.

  6. This recipe yields 8 servings.


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