Panna Cotta With Vermont Blue Cheese And Roasted Stone Fruit Recipe

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

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

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.

No additional tips available.

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

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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.

Panna Cotta With Vermont Blue Cheese And Roasted Stone Fruit

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