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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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February 25, 2020

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Honey Citrus Panna Cotta

 

 

 

This is a special occasion kind of dessert, but that doesn't mean it has to be difficult and tedious. Even though it's got a lot of steps, you can make the candied kumquats a week ahead of time and save yourself a step. My father-in-law shared some kumquats with me from their huge, gorgeous tree and inspired this recipe. This is one of my favorite flavor combinations in a dessert; the sweet and mellow of the panna cotta and the sharpness of the citrus gelee. I hope you give it a try. Enjoy!

 

 

 

 

Honey Citrus Panna Cotta

Makes 14-16 cups

 

 

Ingredients for Panna Cotta:

 

4 cups plus 1 cup heavy whipping cream

1/4 cup powdered sugar

2/3 cup granulated sugar

2 teaspoons salt

1 vanilla bean

2 cups sour cream

1/2 cup milk

2 packets unflavored gelatin (4 1/2 teaspoons)

 

Ingredients for Candied Kumquats:

 

6 firm kumquats, sliced into 1/8 slices

1 cup sugar

3/4 cup water

 

Ingredients for Citrus Gelee:

 

1 packet unflavored gelatin (2 1/4 teaspoons)

2 tablespoons water

1/3 cup honey

2/3 cup kumquat sugar syrup*

1 1/2 citrus juice (lemon, lime, orange, or a mix)

 

 

Directions:

 

1. First, prepare the candied kumquats. Add the sugar and water into a small saucepan and and let it come to a boil over medium high heat. Turn heat down to medium and carefully add in sliced kumquats. Let it boil over medium heat for 20 minutes, then turn heat down to low and let it simmer for another 10 minutes, flipping kumquats occasionally. Remove with a slotted spoon onto a silpat mat or parchment paper and cool completely. Do not discard remaining syrup.

 

2. Next, make the panna cotta. In a small bowl, combine the gelatin and the milk. Let sit for 10 minutes (do not stir). Cut the vanilla bean lengthwise and scrape out the seeds; do not discard the pod. In a large pot over low heat, add 4 cups heavy whipping cream, granulated sugar, salt and the vanilla bean seeds plus the pod. Stirring occasionally, continue to cook over low heat until bubbles form around the edges of the pot. Do not let it come to a boil.

 

3. Remove from heat and stir in the sour cream and the gelatin, whisking until smooth and all the gelatin has dissolved. Pour into individual glasses and refrigerate at least 2 hours, until firm.

 

4. Last, make the citrus gelee. In a small bowl, combine the gelatin and the water. Let sit for 10 minutes (do not stir). Combine the honey, kumquat sugar syrup and citrus juice in a small saucepan and bring to a boil, stirring occasionally. Remove from heat and add in the gelatin. Let it cool to room temperature, stirring it occasionally to prevent a skin from forming. Divide evenly between the glasses of set panna cotta (panna cotta must be set before pouring on the layer of cooled citrus liquid). Refrigerate at least two hours and up to overnight, to set completely. 

 

5. In a mixing bowl, whisk in the remaining 1 cup of cold heavy whipping cream and 1/4 cup of powdered sugar until stiff peaks form. Pipe rosettes onto each cup and top with a candied kumquat. Enjoy.

 

 

 

 

* If you choose to omit the candied kumquats, you may boil 1 cup sugar with 3/4 cup water and one cleaned and chopped orange. Discard candied orange pieces and use this syrup instead.

 

All content is my own unless otherwise stated

 

 

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