Chamomile Panna Cotta With Quince
A delicate Italian dessert featuring chamomile-infused panna cotta paired with poached quinces. The creamy panna cotta is made with Greek yogurt and vanilla, while the quinces are slowly poached until they turn a beautiful pinkish-red color.
Ingredients
- •6 whole Small quinces
- •1 bag chamomile tea
- •4 strips lemon zest
- •1 cup sugar
- •½ bean vanilla bean
- •1 tablespoon fresh lemon juice
- •1 cup plain whole-milk Greek yogurt
- •1½ cups heavy cream
- •1½ cups whole milk
- •⅔ cup sugar
- •1 pinch kosher salt
- •4 bags chamomile tea
- •½ bean vanilla bean
- •2 teaspoons unflavored powdered gelatin
- •8 pieces glasses or ramekins
Cooking Instructions
- 1.
Rub quinces with a damp paper towel to remove fuzz. Cut 4 quinces into large pieces (no need to peel, core, or remove seeds); set remaining 2 quinces aside. Place quince pieces in a large saucepan and add cold water to cover. Bring to a boil, reduce heat, and simmer, adding more water as needed to keep covered, until quinces are very soft, 60-75 minutes. Straincooking liquid into a large bowl; discard solids. Wipe out saucepan and reserve.
75 min
- 2.
Meanwhile, peel reserved quinces and cut flesh off of cores into 4 lobes (be careful; core is very hard). Place in reserved saucepan and add tea bag, lemon zest, sugar, and quince cooking liquid. Scrape in vanilla seeds; add pod. 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. Let quinces cool in syrup, then stir in lemon juice. Remove pod.
60 min
- 3.
Quinces can be poached 5 days ahead. Cover and chill.
- 4.
Place yogurt in a medium bowl and gradually add heavy cream, whisking until smooth.
5 min
- 5.
Bring milk, sugar, and salt to a simmer in a small saucepan over medium-low heat, stirring to dissolve sugar. Add tea bags and scrape in vanilla seeds; add pod. Remove from heat and let sit until flavors are infused, 15-20 minutes.
20 min
- 6.
Meanwhile, sprinkle gelatin over 1/4 cup cold water in a small bowl; let sit 10 minutes to soften.
10 min
- 7.
Reheat milk mixture over medium-low just until steaming. Remove from heat and add gelatin, stirring to dissolve. Strain into bowl with yogurt mixture; discard solids. Whisk until smooth. Pour into glasses or ramekins, dividing evenly. Chill panna cotta until set, at least 4 hours. Serve topped with poached quinces and syrup.
240 min
- 8.
Panna cotta can be made 2 days ahead. Cover and keep chilled.
