Imagine a dessert so delicate and luxurious that it transforms an ordinary evening into a gourmet experience. Our Poached Fruits with a Feuillete of Panna Cotta is not just a dessert—it's a culinary journey that marries the silky smoothness of traditional Italian panna cotta with the tender, sweet essence of poached fruits. Whether you're looking to impress dinner guests or treat yourself to an extraordinary finale to a meal, this recipe promises to elevate your dessert game with its elegant presentation and sublime flavors.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 pears
- 2 apples
- 2 cups cream
- 1/2 cup sugar
- 1/2 cup milk
- 2 teaspoons gelatin
- 1 vanilla pod
Instructions
- Begin by preparing the panna cotta. In a small bowl, sprinkle the gelatin over 2 tablespoons of cold milk. Let it sit for about 5-10 minutes to bloom.
- In a saucepan, combine the cream, remaining milk, and sugar. Split the vanilla pod lengthwise, scrape the seeds into the cream mixture, and add the pod itself for additional flavor. Heat the mixture over medium heat until it just begins to simmer, stirring occasionally to dissolve the sugar.
- Once the cream mixture is heated, remove it from the heat and stir in the bloomed gelatin until fully dissolved. Allow the mixture to cool slightly.
- Strain the mixture through a fine sieve into a bowl to remove the vanilla pod and any lumps. Pour the panna cotta mixture into four individual serving glasses or molds. Refrigerate for at least 4 hours, or until set.
- While the panna cotta is setting, prepare the poached fruits. Peel the pears and apples, then core and slice them into even wedges.
- In a large saucepan, fill it with enough water to cover the fruit. Add a couple of tablespoons of sugar to the water (adjust based on your sweetness preference) and bring it to a gentle simmer.
- Add the sliced pears and apples to the simmering water. Poach the fruits for about 10-15 minutes, or until they are tender but still hold their shape. Remove the fruits from the poaching liquid and set them aside to cool.
- If desired, you can reduce the poaching liquid further to create a syrup by simmering it until it thickens slightly. This can be drizzled over the panna cotta when serving.
- Once the panna cotta is set, carefully unmold it if using molds, or leave it in the serving glasses. Top with the poached fruits, arranging them beautifully on top.
- If you made a syrup from the poaching liquid, drizzle it over the panna cotta and fruits for added flavor and presentation.
- Serve immediately and enjoy your Poached Fruits with a Feuillete of Panna Cotta!
Tips
- Gelatin Blooming: Always bloom gelatin in cold liquid first to ensure smooth, lump-free panna cotta.
- Vanilla Intensity: Use a fresh vanilla pod for maximum flavor—scrape out the seeds and infuse the entire pod in your cream mixture.
- Fruit Poaching: Keep the poaching liquid at a gentle simmer, not a rolling boil, to maintain the fruits' delicate texture.
- Chilling Time: Allow at least 4-6 hours for the panna cotta to set completely for the perfect wobble.
- Syrup Trick: Reduce the poaching liquid to create a gorgeous, glossy drizzle that adds complexity to your dessert.
- Presentation Matters: Use clear glasses or elegant molds to showcase the beautiful layers of your dessert.
- Temperature is Key: Serve slightly chilled for the best texture and flavor experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 4g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 80mg
