Chamomile Panna Cotta With Quince
Chamomile Panna Cotta With Quince is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Rub quinces with a damp paper towel to remove fuzz.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionRub quinces with a damp paper towel to remove fuzz.
Cut 4 quinces into large pieces (no need to peel, core, or remove seeds); set remaining 2 quinces aside.
Place quince pieces in a large saucepan and add cold water to cover.
Bring to a boil, reduce heat, and simmer, adding more water as needed to keep covered, until quinces are very soft, 60–75 minutes.
Straincooking liquid into a large bowl; discard solids.
Wipe out saucepan and reserve.
Meanwhile, peel reserved quinces and cut flesh off of cores into 4 lobes (be careful; core is very hard).
Place in reserved saucepan and add tea bag, lemon zest, sugar, and quince cooking liquid.
Scrape in vanilla seeds; add pod.
Bring to a boil, then reduce heat and gently simmer, stirring occasionally, until quinces are a deep pinkish-red and tender and liquid is syrupy, 45–60 minutes.
Let quinces cool in syrup, then stir in lemon juice.
Quinces can be poached 5 days ahead.
Cover and chill.
Place yogurt in a medium bowl and gradually add heavy cream, whisking until smooth.
Bring milk, sugar, and salt to a simmer in a small saucepan over medium-low heat, stirring to dissolve sugar.
Add tea bags and scrape in vanilla seeds; add pod.
Remove from heat and let sit until flavors are infused, 15–20 minutes.
Meanwhile, sprinkle gelatin over 1/4 cup cold water in a small bowl; let sit 10 minutes to soften.
Reheat milk mixture over medium-low just until steaming.
Remove from heat and add gelatin, stirring to dissolve.
Strain into bowl with yogurt mixture; discard solids.
Whisk until smooth.
Pour into glasses or ramekins, dividing evenly.
Chill panna cotta until set, at least 4 hours.
Serve topped with poached quinces and syrup.
Panna cotta can be made 2 days ahead.
Cover and keep chilled.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.