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Desserts

Panna cotta with apple confit, figs and crushed raspberries

Panna cotta with apple confit, figs and crushed raspberries
Don Bartletti / Los Angeles Times

A fresh spirit is blowing through the Paris dining scene. During a week spent eating my way through updated bistros and beguiling little restaurants from some of the city's most lauded chefs, I found a new breed of restaurants that ... Read more

Total time: 1 hour, 45 minutes, plus 3 hours or overnight chilling | Serves 4
  • 2 apples, peeled, seeded and cut into 1/4 -inch dice (about 2 cups)
  • 2 tablespoons grenadine
  • 2 gelatin sheets (9 by 3 inches)
  • 2 cups milk
  • 1 cup half-and-half
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 1 teaspoon lemon zest
  • 6 black Mission figs, divided
  • 1/2 pint raspberries, divided
  • 2 tablespoons lemon juice

Step 1Put the diced apples in a saucepan with the grenadine and one-half cup water. Simmer 45 minutes over low heat and spoon into four glasses and let cool to room temperature.

Step 2In a saucepan, bring the milk, half-and-half, half-cup sugar and lemon zest to a simmer. As the milk is heating (it will take 7 to 8 minutes to simmer), soak the gelatin sheets in cold water until softened, 4 to 5 minutes.

Step 3Remove the milk from the heat. Squeeze the water from the gelatin sheets, and add them to the hot milk, stirring just until they dissolve, about 1 minute. Pour the mixture into a metal bowl and chill over an ice bath, stirring occasionally until the thickness of heavy cream, about 1 hour to 1 hour and 15 minutes. Spoon mixture over the apple confit in the glasses. Chill, covered with plastic wrap, for at least 3 hours or overnight.

Step 4Peel four of the figs and put them in a bowl with half of the raspberries, the remaining 1 tablespoon sugar and the lemon juice. Crush the fruit gently with a fork. Set aside.

Step 5Just before serving, cover each glass with the crushed raspberry-fig mixture and decorate with the remaining figs, cut into quarters, and the remaining raspberries.

Note: From Yves Camdeborde's Le Comptoir. The restaurant uses four (10-ounce) wide-mouthed footed glasses. Gelatin sheets are available at Surfas in Culver City and Nicole's in Pasadena.

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