Nazareth Brand
Aug. 22nd, 2022 09:59 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Yoghurt panna cotta with honeyed nectarines.
1 1/2 cups (375 ml) cream
2 Tbsp + 2 tsp sugar, divided
1/4 cup runny honey, divided
zest of 1 orange
2 1/4 tsp powdered unflavored gelatine
500 g Greek-style yoghurt
3 small yellow nectarines, halved, pitted
1 tsp vanilla
Place cream, 2 Tbsp sugar, 1 Tbsp honey, and orange zest in a saucepan over medium heat and bring to a simmer, then cook for 3-4 minutes until sugar has dissolved. Remove from the heat. Gently whisk in the gelatine and stir until dissolved. Allow to cool, then gently fold through the yoghurt. Divide among six 1 cup capacity baking dishes and chill for 4 hours or until set.
Combine vanilla and remaining 2 Tbsp honey (? your math is off: 1/4 cup is 4 Tbsp) in a bowl and set aside. Grill nectarine halves, cut-side down, for 3-4 minutes until slightly charred. Transfer nectarines to the honey vanilla mixture and toss until completely coated.
To serve, top each panna cotta with a nectarine half and drizzle with any remaining honey-vanilla syrup.
What worked: We quite liked the flavor of the orange and yogurt. Excuse me, yoghurt. We expected to actually like the nectarine more and go "meh" at the panna cotta - but it was in fact the reverse.
Based on my experience with the previous panna cotta recipe I thought it would take much longer than 4 hours to set, but I was wrong. Maybe the yoghurt helped there?
What didn't: Despite whisking, there were a few blobs of hardened gelatine. Not a deal-breaker but not aesthetically pleasing. Since the previous recipe worked better in that regard, maybe the answer is to hold back a bit of cold cream and whisk the gelatine into that to dissolve, and then whisk that mixture into the hot cream?
While the vanilla honey was nice (and I used 2 Tbsp rather than 3 as the math would indicate), the nectarines didn't add anything. They also overwhelmed the ramekins (ramekin ramekin arugula) with their relative size and the residual heat melted the panna cotta somewhat.
Will I make it again? I would make the panna cotta, but probably top with just a bit of caramel sugar and maybe a sliced strawberry or other berry.
(I hope somebody got the header/cut-tag joke.)
1 1/2 cups (375 ml) cream
2 Tbsp + 2 tsp sugar, divided
1/4 cup runny honey, divided
zest of 1 orange
2 1/4 tsp powdered unflavored gelatine
500 g Greek-style yoghurt
3 small yellow nectarines, halved, pitted
1 tsp vanilla
Place cream, 2 Tbsp sugar, 1 Tbsp honey, and orange zest in a saucepan over medium heat and bring to a simmer, then cook for 3-4 minutes until sugar has dissolved. Remove from the heat. Gently whisk in the gelatine and stir until dissolved. Allow to cool, then gently fold through the yoghurt. Divide among six 1 cup capacity baking dishes and chill for 4 hours or until set.
Combine vanilla and remaining 2 Tbsp honey (? your math is off: 1/4 cup is 4 Tbsp) in a bowl and set aside. Grill nectarine halves, cut-side down, for 3-4 minutes until slightly charred. Transfer nectarines to the honey vanilla mixture and toss until completely coated.
To serve, top each panna cotta with a nectarine half and drizzle with any remaining honey-vanilla syrup.
What worked: We quite liked the flavor of the orange and yogurt. Excuse me, yoghurt. We expected to actually like the nectarine more and go "meh" at the panna cotta - but it was in fact the reverse.
Based on my experience with the previous panna cotta recipe I thought it would take much longer than 4 hours to set, but I was wrong. Maybe the yoghurt helped there?
What didn't: Despite whisking, there were a few blobs of hardened gelatine. Not a deal-breaker but not aesthetically pleasing. Since the previous recipe worked better in that regard, maybe the answer is to hold back a bit of cold cream and whisk the gelatine into that to dissolve, and then whisk that mixture into the hot cream?
While the vanilla honey was nice (and I used 2 Tbsp rather than 3 as the math would indicate), the nectarines didn't add anything. They also overwhelmed the ramekins (ramekin ramekin arugula) with their relative size and the residual heat melted the panna cotta somewhat.
Will I make it again? I would make the panna cotta, but probably top with just a bit of caramel sugar and maybe a sliced strawberry or other berry.
(I hope somebody got the header/cut-tag joke.)
