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This Simply Elegant Panna Cotta Is Your Picture-Perfect Ending To 2018

If you’re thinking of having an extra fancy New Year’s Day celebration, then make this lovely panna cotta that your guests will surely enjoy. The secret to a good panna cotta lies in the cream—make sure to use the best quality whipping cream you can find. For the fruit compote, you can use strawberries, mangoes, orange segments, dried pineapple, glazed bananas, or whatever leftover fruits you happen to have in the house. For a more stylish presentation, you can unmold the panna cotta onto a dessert plate. Just dip the glass in hot water for a few seconds and run a knife around the edges before turning it over onto the plate. Spoon fruit compote on top and around the panna cotta.

 

Honey Panna Cotta with Fruit Compote

Serves 4 to 6

 

  • 2 cups whipping cream
  • 6 tablespoons honey
  • 1 envelope unflavored gelatin mixed with 3 tablespoons cold water

 

FRUIT COMPOTE:

  • 2 cups assorted fruits, diced
  • 1/4 cup honey

 

1. Place 4 to 6 small cups or glass containers on a tray. Set aside.

2. To make the panna cotta, combine cream and honey in a small saucepan. Heat just until steam starts to rise, do not boil. Add gelatin mixture that has jelled and stir until dissolved.

3. Carefully ladle into prepared cups, cover with foil, and refrigerate overnight or for at least 6 hours.

4. For the fruit compote, place diced fruit and honey in a saucepan. Bring to a boil over high heat. Lower heat and let mixture simmer for 5 to 8 minutes. If preferred, mash some of the fruit to thicken the sauce a little. Cool completely.

5. Just before serving, spoon some fruit compote over chilled panna cotta. 

 

 

This recipe first appeared in FOOD Magazine, Issue 2, 2016 

Styling by Tina Concepcion Diaz

Photography by Paulo Valenzuela