Panna Cotta With Vermont Blue Cheese And Roasted St

Name: Panna Cotta With Vermont Blue Cheese And Roasted Stone Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pear nectar; 3 (1/4-ounce) envelopes unflavored gelatin; 2 cups whole milk; Cooking spray; 1 cup pitted sweet cherries; 1/4 cup tawny port or other sweet red wine; 3 tablespoons honey; 4 plums, each cut into 4 wedges (about 1 pound); 3 peaches, each peeled and cut into 6 wedges (about 1 pound); 1 cup (4 ounces) crumbled Vermont or other blue cheese

Servings: persons

1
Strain pear nectar through a fine sieve over a small bowl, and discard solids. Sprinkle gelatin over strained pear nectar, and let stand 1 minute.
2
Place milk in a medium saucepan; stir in gelatin mixture. Cook over medium-low heat until gelatin dissolves, stirring constantly. Pour evenly into 8 (4-ounce) ramekins or muffin cups coated with cooking spray. Chill 2 hours or until set.
3
Preheat oven to 400u00b0.
4
Combine cherries and the next 4 ingredients (cherries through peaches) in a 13 x 9-inch baking dish coated with cooking spray, tossing to coat. Bake at 400u00b0 for 20 minutes or until tender, stirring once. Cool.
5
Loosen edges of panna cottas with a knife or rubber spatula. Place a dessert plate, upside down, on top of each ramekin; invert onto plates. Spoon about 1/2 cup roasted fruit around each panna cotta. Sprinkle each serving with 2 tablespoons cheese.
6
If you don't want to use tawny port or sweet red wine in the fruit mixture, you can use red grape juice instead.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups pear nectar, 3 (1/4-ounce) envelopes unflavored gelatin, 2 cups whole milk, Cooking spray, and more.

Yes, Panna Cotta With Vermont Blue Cheese And Roasted Stone Fruit falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Panna Cotta With Vermont Blue Cheese And Roasted Stone Fruit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions