Panna cotta with vanilla and caramelized quince

Panna cotta with vanilla and caramelized quince

I like simplicity. This year even more than the others. My 2021 Christmas menu will be completely along these lines. Besides, for the moment, I have no desire to think about logs. It may come… In the meantime, I want to offer simple and delicious desserts. Like this vanilla panna cotta which is really succulent. I accompanied it with quinces cooked for a long time in the oven and deliciously melting and caramelized. It’s a dessert that can be made every day, but it will also be perfect for the holidays. Everyone will be delighted to finish a heavy meal with this fruity panna cotta.

To save time, the panna cotta can be prepared in advance and put in pretty silicone moulds. She takes it quietly in the freezer. Just take them out a moment in advance and put them directly on the plates.

The quinces are also prepared in advance. Their cooking is a little long, but everything is done quietly. After cooking, they are melt-in-the-mouth, take on a pretty red color and come with a syrup. Prepare a good quantity. They are also perfect with a scoop of vanilla ice cream or even yogurt.

Panna cotta with vanilla and caramelized quinces:

Roasted quinces:

4 quinces
150g sugar
350g water
1 lemon
Preheat the oven to 200°C.
Combine water and sugar and bring to a boil.
remove from the heat and add the lemon juice.
Pour this syrup into a large dish.
Peel and cut the quinces into 8. Remove the core.
Place the quinces gradually in the syrup.
Cover with aluminum foil and bake for 50 to 60 minutes.
At the end of this time, remove the sheet and mix gently.
Continue cooking at 180°C for about 30 minutes, basting them with juice regularly. The quinces are ready when they have a nice color and there is little syrup left.
Leave to cool, then refrigerate.
Caramelized quinces

Vanilla panna cotta:

250g full cream
200g milk
1 vanilla pod
40g sugar
2 sheets of gelatin (4 g)

In a saucepan, put the cream, milk and vanilla pod.
Bring to a boil, turn off the heat and let stand for about 15 minutes.

Put the gelatin in a large bowl of cold water.

Add the sugar and heat the cream.
Add the well squeezed gelatin and mix.

Pour into 6 silicone molds and set in the freezer.

When ready to serve, unmold the panna cotta on the plates and leave for 15/20 minutes at room temperature.
Cover with pieces of quince and syrup.

Serve immediately.

Panna cotta with vanilla and caramelized quince

To finish: I like my panna cotta to be put in small molds to leave room for the fruit. With these quantities, I make 6, but you can very well make only 4. And double the quantities to have more.

I accompanied this panna cotta with homemade macaroons. A recipe that I will try to publish soon…

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