Best Rosewater Panna Cotta With Apricot Compote Recipes

VANILLA PANNA COTTA WITH POACHED APRICOTS

Steps:

• Prepare an ice bath; set aside. Place 3 tablespoons cold water in a large bowl, and sprinkle with gelatin. Let stand until gelatin has softened, about 5 minutes.
• Combine the cream and sugar in a medium saucepan over medium-high heat. Add vanilla bean and scrapings. Gently simmer mixture until bubbles form around sides of pan, about 5 minutes. Remove from heat, and let cool slightly. Discard vanilla pod.
• Pour hot cream mixture into gelatin mixture, and whisk until combined. Set bowl in the ice bath. Let cool completely, stirring frequently. Strain the mixture through a fine sieve into a medium bowl. Divide among eight custard cups. Cover tightly with plastic wrap, and chill until set, at least 4 hours or overnight.
• To serve, remove the custard from refrigerator, uncover, and top each portion with two poached apricot halves.

PANNA COTTA WITH APRICOT COMPOTE

Steps:

• Sprinkle the gelatine onto 3 tbsp water and soak for 5 mins. Scrape the seeds out of the vanilla pod into the pan and put the pod into the milk. Put the soya milk, zest, vanilla pod, sugar and rum into a pan. Heat until the liquid just comes to the boil (if using veggie gelatine, you'll need to bring it to the boil - check pack instructions), then remove from the heat and stir in the gelatine. Cool for 10 mins. If the gelatine clumps together, whisk thoroughly. Strain the milk mixture, then divide between 4 ramekins. Cover and refrigerate until set (approximately 2 hrs).
• Halve and stone the apricots. Put the sugar and 150ml water into a pan, then heat until the sugar has dissolved. Add the apricots and cook over a gentle heat for 12-15 mins or until the apricots are soft, then leave to cool. Serve in a dish alongside the panna cotta.

YOGURT PANNA COTTA WITH ROSE-SCENTED RASPBERRIES

Steps:

• For the rose-scented raspberries: Place half of the raspberries into a glass bowl and crush them with a fork. Gradually stir in the sugar and taste for sweetness. Gently fold in the remaining raspberries and the rosewater, until just combined. Chill the sweetened raspberry mixture until ready to serve.
• For the panna cotta: In a medium saucepan, combine the heavy cream and sugar and heat over medium heat. Using the point or tip of a knife, scrape the vanilla bean seeds into the saucepan before adding the pod. Stir the cream mixture until the sugar is completely dissolved, then bring the mixture to a brief boil before removing from the heat.
• Soak the gelatin sheets in cold water until soft, about 15 minutes. Squeeze out the excess water, drop the sheets into the hot cream mixture and whisk until gelatin is completely dissolved. Add the yogurt, and continue whisking until the mixture is smooth. In a fine mesh sieve placed over a medium bowl, strain the yogurt mixture. Discard the vanilla bean pod. Divide the yogurt mixture among 4 (4 ounce) ramekins. Cover the ramekins with plastic wrap, and chill until the desserts have set, at least 3 hours. Place spoonfuls of the rose-scented raspberries over the top of each ramekin for garnish and serve immediately.
• Photo credit: Petrina Tinslay Photography

BUTTERMILK PANNA COTTA WITH CHERRY COMPOTE

Steps:

• Make the panna cotta: Fill a liquid measuring cup or small bowl with 1/2 cup cold water; sprinkle the gelatin on top and let stand 5 minutes.
• Heat the sugar and half-and-half in a small saucepan over medium heat, whisking to dissolve the sugar. Remove from the heat and whisk in the gelatin mixture until dissolved. Stir in the buttermilk and vanilla and almond extracts. Pour through a fine-mesh sieve into a large liquid measuring cup or bowl. Let cool to room temperature, then divide among 6 glasses or small bowls. Refrigerate until firm, at least 4 hours.
• Make the compote: Combine the cherries and sugar in a large saucepan; let sit at room temperature until juicy, about 4 hours.
• Add the ginger and star anise to the cherry mixture and bring to a boil over medium-high heat. Cook, stirring occasionally and skimming any foam from the top, until thick and syrupy, about 30 minutes. Stir in the lemon juice and vanilla extract and cook 2 to 3 more minutes; remove from the heat and let cool completely. (Refrigerate any leftover compote in an airtight container for up to 1 month.) Spoon on top of the panna cotta and sprinkle with almonds.

PANNA COTTA WITH DRIED FRUIT COMPOTE

Steps:

• Panna Cotta.
• In a small bowl, sprinkle gelatin over cold water. Let stand for 3 minutes.
• Meanwhile in large saucepan, heat and stir cream and sugar over low heat until sugar is all dissolved. Stir in softened gelatin until dissolved. Then, add buttermilk and salt. Divide and spoon into 30 individual glass bowls or 1 large bowl to divide later.
• Cover and refrigerate until set, at least 3 hours for individual servings or up to 24 hours for large bowl.
• Dried Fruit Compote.
• In large nonreactive pan, combine water, wines, fruits and spices; bring to boil.
• Remove from heat and let stand 15 minutes; drain, reserving 1/2 liquid, and reduce remaining liquid by one half.
• Stir sugar, zests and liqueur into reduced liquid. Add fruits; stir together and refrigerate until ready to serve.
• To Serve.
• Remove panna cotta from individual molds or scoop portions from large bowl onto individual serving plates. Spoon dried fruit compote on top.

VANILLA JELLIES WITH APRICOT & RASPBERRY COMPOTE

Steps:

• Soak the gelatine for 10 mins in enough cold water to cover the leaves. Bring the milk and 50g sugar slowly to the boil, gently stirring to dissolve the sugar. Remove from the heat and stir in the vanilla extract or rosewater. Remove gelatine from soaking water, squeeze out water, then stir into the milk until it has dissolved. Pour the jellies into 4 x 150ml moulds, cups or ramekins. Cool, then chill until set, about 3 hrs.
• Halve and stone the apricots, then cut each half into 4. Put in a pan with the apple juice and 2 tbsp sugar, then bring to a simmer. Gently cook for about 5 mins until the apricots are tender, but not pulpy. Remove from the heat, stir in the raspberries, then leave to cool.
• Turn the jellies out onto 4 plates, then spoon compote around the edge.

ROSEWATER PANNA COTTA WITH APRICOT COMPOTE

Steps:

• FOR PANNA COTTA: Pour 1/4 cup water into small bowl; sprinkle gelatin over and let stand until softened, about 5 minutes. Using vegetable peeler, remove peel from lemon in wide strips. Reserve lemon for another use. Combine lemon peel, cream, milk, sugar, rose water, and orange-flower water in heavy medium saucepan. Scrape in seeds from vanilla beans; reserve beans for compote. Bring mixture to simmer, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat. Add gelatin mixture; whisk to dissolve. Cool. Strain through fine sieve into large bowl. Using ladle, divide mixture among eight 2/3-cup custard cups. Cover and refrigerate overnight. (Can be prepared up to 2 days ahead. Keep panna cotta refrigerated. Wrap vanilla beans in foil and refrigerate.) FOR APRICOT COMPOTE: Bring wine, apricots, sugar, and reserved vanilla beans to boil in heavy medium saucepan. Reduce heat to medium-low and simmer until mixture is reduced to 1 1/2 cups and apricots are tender, about 20 minutes. Cool completely. Discard vanilla beans. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Spoon apricot compote over panna cotta in custard cups and serve. *Available at Middle Eastern markets and specialty foods stores. **A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.