Allspice Panna Cotta
- Details
\
Panna cotta is delicate and not overly sweet, making it a perfect vehicle for showcasing rich and distinctive flavors. For a late summer dessert that pairs well with the bounty of seasonal fruit, we whipped up a batch of this Italian treat and infused it with allspice.
This little berry is a gem of a seasoning, layered with warm and complex flavors. Its taste evokes warm, familiar spices like cinnamon, clove and nutmeg, yet remains distinctly its own. Stone fruit like nectarines and cherries make excellent companions for allspice. They’re rich and sweet, and make its bold flavors beam!
Allspice Panna Cotta
Ingredients
Panna Cotta
- 1-1/2 tablespoons water
- Half of a quarter ounce package of unflavored gelatin
- unflavored pan spray
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 cup sugar
- zest of half a lemon
- 2 teaspoons cracked Jamaican allspice berries
Garnish
- 2 nectarines or peaches, diced small
- 2 tablespoons honey
- 1 teaspoon Advieh
Instructions
Panna Cotta
- To bloom gelatin, add 1-1/2 tablespoons of cold water and gelatin to a small bowl and stir. Set aside.
- Lightly pan spray 4 ramekins or half-cup jars.
- In a small saucepan, add the milk, heavy cream, sugar, lemon zest and cracked allspice.
- Bring to a simmer and remove from heat. Let the mixture steep for ten minutes.
- Pour one cup of the warm milk mixture into bloomed gelatin and stir until dissolved.
- Pour back into into the remaining milk mixture and mix well.
- Strain mixture through a chinoise, or other fine mesh strainer.
- Fill ramekins and refrigerate for 5 hours or overnight.
Garnish
- In a small bowl, toss the diced nectarines, honey and Advieh. Garnish each of the set panna cottas right before serving.
Notes
Feel free to substitute any stone fruit of your choice to garnish these panna cottas.
Advieh-Spiced Persian Meatballs
Lamb is the perfect pairing for our version of the signature Persian spice blend, Advieh, and this easy meatball recipe will have a flavor feast on your table in no time. You can serve them …
Indian Coriander Energy Bars
Sometimes I get so busy doing things that I forget to eat breakfast and/or lunch. I know, I shouldn’t do that, but I do. I’ve tried various power or energy bars, but I found them to …
Sumac Strawberries with Jasmine Pearl Pound Cake
In college, a friend from Azerbaijan first introduced me to Sumac. The deep reddish-purple spice is sour and bright, and makes for a beautiful garnish. Ever since then, I’ve always thought of it as a …
Bajan Chicken Salad
For the next meeting of our World Spice Cookbook Club, we’re embracing the warm weather with Salmagundi: A Celebration of Salads from around the World. This Bajan chicken salad, a recipe from the book, combines …
Olive Oil and Juniper Brownies
Juniper is a lovely spice, and capable of so much more than it is often given credit for. These aromatic berries are layered with flavor: piney at first, but then giving way to a sweet …
Leave a Comment