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.
Caribbean Pineapple Upside Down Cake
Pineapple upside down cake has been a cherished dessert for generations, with fond memories going back before the 1950’s. We decided it was about time to give the recipe a bit of a facelift while …
Caribbean Spice Grilled Salsa
Fresh pineapple tastes of a wild summer, its tropical sweetness tempered by raucous acidity. Our favorite way to tame the fruit is to cook it slowly until the pale yellow becomes a rich gold and the sugars …
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 …
Piment d’Espelette Fish Stew
This hearty stew hits it on all notes, the high acid of the tomatoes and wine play against the sweetness of the deeply caramelized onion and fennel, the brine-y olives render the seafood right at …
Allspice Mushroom Medley
Use allspice in savory sides and discover a whole new world of flavor possibilities. A simple mushroom medley transforms into a spice bazaar with this one simple addition. Allspice is an all in one spice. …
Leave a Comment