Home Food Deserts Vanilla Panna Cotta with Winter Spice-Glazed Fruit

Vanilla Panna Cotta with Winter Spice-Glazed Fruit

Text: Eileen Gent Photo: Yves Garneau

Serves 8
500 ml local heavy cream (35%)
500 ml local whole milk, if you prefer a richer version use light cream (15-25%)
120 g granulated sugar
2 tsp vanilla extract or paste
20 g or approximately 12 small gelatine sheets
Winter Spice-Glaze
2.5 dl water
120 g granulated sugar
1 cinnamon stick
2 whole cloves
1 dried chilli
1 star anise
2 x ½ cm thick slices fresh ginger
3 x 1½ cm wide strips of citrus peel (clementine, orange, mandarin)
A selection of seasonal winter fruit, such as pomegranate, any sweet citrus, pears, apples, passion fruit cut into your choice of shape.

Combine cream, milk, vanilla extract and sugar in a saucepan. Heat until sugar has dissolved and the mixture is just simmering gently. Meanwhile, fill a bowl with cold water and slip, one by one, each gelatine sheet into the water (this is very important). Allow to ‘bloom’ for around 5 minutes. Remove from bowl and squeeze any excess water out. Remove cream mixture from heat and add gelatine to it, whisk until dissolved. Pour equally into 8 ramekins or any desired mould (pre-oiling it if necessary) that can accomodate at least 1.25 dl. Place in fridge and chill for at least 3 hours. To create the glaze, combine all ingredients (excluding the fruit) in a saucepan and place over low-med heat. Stir until the sugar has dissolved then allow to reduce until it reaches a glaze consistency. Cool with spices. Place prepared fruit in a small bowl, add enough syrup (no spices) to glaze and create a little sauce. When ready to serve, remove panna cottas from the fridge and gently pull the edges free with your fingers. Then dip, one at a time, the moulds ¾ of the way in warm water for a few seconds. Gently pull the sides again then reverse onto your plate. Pressing down against the plate, give it a little shake and it should unmould. Dress with glazed fruit and a little of the juice. Enjoy!