Panna Cotta is one of those go to recipes for me (read: really easy and really good!). It goes with almost every fruit— citrus in the winter, berries in the spring, stone fruit in the late summer. I made this one with fruit I had on hand that day (I omitted the citrus topping given in the recipe and instead used a mixture of macerated cherries, sliced apricots and strawberries, lightly poached rhubarb, raspberries, a bit of grapefruit juice and the contents of a vanilla pod.) You can make it in just about any baking dish, but I think it works really well in our stoneware casseroles. ;) xo, N
Yogurt Panna Cotta
Serves 6 to 8 / Slightly sour Greek yogurt makes the perfect medium for eggless custards, such as panna cotta. Its tang and richness compliments just about any seasonal fruit: macerated cherries, roasted apricots and peaches, pears poached in port wine, or even wild huckleberries (which we drizzle with very good balsamic vinegar). Here, we capture winter in California with various bright citrus fruits and their candied peels. if you can't find an oro blanco or pomelo, use pink grapefruit instead.
2 tsp unflavoured gelatin
2 Tbsp cold water, plus 1 cup [240 ml]
1/2 vanilla bean, halved lengthwise
2 cups [480 ml] heavy cream
Pinch of kosher salt
1 1/2 cups [300 g] sugar
1 1/2 cups [300 g] Greek-style yogurt
6 mandarin oranges
1 oro blanco
2 lemons, cut into 1/4-in [6-mm] rounds and seeded
1 cup [200 g] sliced and seeded kumquats
(1/4-in [6-mm rounds])
Set a fine mesh sieve over a 10-by-10-in [25-by-30.5-cm] glass or metal baking dish or pan.
In a small bowl, bloom the gelatin in the 2 Tbsp water, about 3 minutes.
Meanwhile, scrape the seeds from the vanilla bean into a small saucepan. Add the bean pod, cream, salt, and 1/2 cup [100 g] of the sugar. Stir over medium-low heat until steaming and bubbles begin to form around the edges. Discard the bean pod.
Put the yogurt in a medium bowl and slowly whisk in the hot cream. Melt the gelatin in a small pot with a touch of water, until melted but not hot. Pour slowly into yogurt mixture.* Strain the mixture through the sieve into the baking dish. Refrigerate the panna cotta until set, about 2 hours.
Section one of the oranges by cutting off both ends. Set it on one end, and use a paring knife to cut away the peel and pith in strips, starting at the top and following the curves to the bottom. Then, holding the fruit in one hand, carefully insert the blade of the knife between the flesh and the membrane to cut out the sections without and membrane attached. The sections should come out easily. Repeat with the remaining oranges, the grapefruit, oro blanco, and pomelo and set aside.
In a medium saucepan over medium heat, bring the lemons, kumquats, remaining 1 cup [200g] sugar, and remaining 1 cup [240ml] water to a simmer. Continue simmering until the sugar has dissolved, about 10 minutes. Remove from the heat and set aside to cool to room temperature, about 20 minutes.
Use a large spoon to scoop out portions of the panna cotta onto dessert plates. Top with assorted citrus sections and the candied lemons and kumquats. Drizzle on a bit of the juices from the citruses and the syrup from the candied citrus rounds to serve.
*my note :)
From the shop:
Stoneware + Porcelain Half Pasta Bowl
Wooden Sugar Spoon
Stoneware + Porcelain Salt Bowl
Large Serving Spoon
Stoneware + Porcelain Cup
Stoneware + Porcelain Small Bowl
Stoneware + Porcelain Creamer
Photos: Michael Graydon + Nikole Herriott
Set Design: Julia Callon
Creative Direction: Herriott Grace
Perhaps the most perfect crumble we've ever made + the first in a recipe collaboration with Tara O'Brady & me. Almond paste, natural almonds and the rhubarb and strawberries of early summer (what could be better?!). Even if you hate marzipan, I urge you to try it anyway, it delicious and well worth the extra step!
From the HG Shop:
Strawberry Rhubarb Almond Crumble
In this strawberry-rhubarb beauty, the fuschia filling is snugly tucked underneath a streusel made with almond paste. Swapping in the paste for some of the butter makes for a topping that’s deeply flavoured, and substantial without heaviness. There’s oomph, but delicacy too. As a whole, the crumble is only modestly sweet, aromatic in a way that reminds of the spice of amaretto, and with a clear sourness, bright like summer sun.
205 g almond paste, sliced
115 g unsalted butter, cool room temperature, cubed
1 vanilla bean
1 tablespoon almond extract
2 teaspoons sea salt
140 g all purpose flour
60 g large flake (old-fashioned) oatmeal
30 g granulated sugar
100g sliced natural almonds
50 g turbinado sugar
880 g strawberries, halved or quartered, depending on size
680 g rhubarb, trimmed and sliced
1 tablespoon vanilla extract
85 g granulated sugar
30 g tapioca powder
Pinch of sea salt
Start with the crumble topping. Push the almond paste and butter into the bowl of a food processor with the metal blade in place. Split the vanilla bean down its length, then scrape the seeds into the processor (save the pod for another use). Add the almond extract and salt. Run the machine until the almond paste and butter are creamed and light, stopping the machine and scraping down the sides as needed, around 1 minute blending total.
Using a silicone spatula, spread the almond butter mixture thickly across a piece of clingfilm, forming a plump rectangle. Wrap tightly and refrigerate until quite cold, at least 2 hours.
Make the fruit filling. Tumble the strawberries and rhubarb into a large bowl. Squeeze the lemon juice over top, catching any seeds, then fold in the vanilla. Stir the sugar, tapioca, and salt together in a bowl, then sprinkle over the fruit. Fold again, then spoon into a 2-quart | 2 litre casserole, and set aside.
Preheat an oven to 350°F | 176°C, with a rack in the lower third. Once the almond butter is cold, unwrap and cut into large dice. Mix the flour, oats, and granulated sugar in a large bowl. Scatter the butter cubes across the bowl, tossing to coat. Then, using hands, work the butter into the dry mix, until clumps start to form. Tip in the almonds and continue to pinch and work the mixture, forming a rough landscape of craggy bits and finer pebbled shapes.
Scrunch the crumble mixture over the rhubarb and strawberries. Sprinkle with the turbinado sugar, and place the casserole on a parchment-lined baking sheet. Bake in the hot oven until the filling is bubbling and the topping is golden, 55 minutes or so. Cool on a baking rack for a few minutes before serving.
- Almond paste can be difficult to find in Canada; often times you’ll see marzipan instead, which is sweeter. Edde’s brand is a sort of almond paste/marzipan hybrid, only moderately sweet, and what we’d recommend here. For those in the States and elsewhere, Solo almond paste is brilliant. This recipe was also tested using it, with great results. With Solo, you may want to increase the granulated sugar by 25 g in the crumble mixture.
Recently I arrived to the studio to find a surprise copy of Elisabeth Prueitt's, Tartine All Day and I knew immediately I'd bake from it. I chose a variation on her Lemon Pound Cake and made this Vanilla Rhubarb beauty. I've made it many times now (it's so delicious!) so I'm getting pretty good at rhubarb patterns (so satisfying!), but by far my favourite is the star. It's best done with a guide (I explain that a little lower down), plus there's a short stop motion to illustrate it as well. I'm sure this upside down cake would be wonderful with other fruit as well, I think I'll make it all summer long. :)
Reprinted from TARTINE ALL DAY Modern Recipes for the Home Cook by Elisabeth Prueitt. Lorena Jones Books an Imprint of Ten Speed Press, 2017.
[Find my optional notes highlighted in pink in square brackets.]
The actual recipe is called Lemon Pound Cake, (p 302) the rhubarb is listed as one of the variations (p 305).
Makes 8 to 10 servings (one 10-inch/25cm cake)
[I prefer one 9-inch springform pan, lightly greased & parchment lined. Bake it on a parchment lined baking tray with sides or a lip. Since you're using a springform pan the juice will otherwise seep out and make a huge mess of your oven. The cake will work in a regular greased cake pan, with and without parchment, I just like the results better from a greased and parchment lined springform.]
Unsalted butter, for the pan
Preheat the oven to 350˚F/180˚C
[I used only the weight measures]
1/4 cup/50g granulated sugar
5 stalks rhubarb, trimmed [I used about 8 stalks of greenhouse rhubarb before the outdoor was available, it's less robust during baking so depending on what you're using I'd suggest 5-8 stalks]
4 large eggs, at room temperature
2/3 cup/130g granulated sugar
1/4 tsp salt
1/2 cup/110g unsalted butter, at soft room temperature
2 Tbsp olive oil [I prefer a more neutral oil in this case and used vegtable]
[1 vanilla bean, scraped]
1 Tbsp coconut flour
1/4 cup/60ml water
Finely grated zest of 1 lemon [I omitted this]
3 Tbsp/45ml fresh lemon juice [I omitted this]
1/4 tsp vanilla extract [I used 1 tsp]
1/4 tsp sea salt
3 cups/360g almond flour [I like a mix of natural & blanched]
1/4 cup/36g brown rice flour
1 tsp baking powder
1. Preheat the oven to 350˚F/180˚C. Lightly butter the bottom and sides of your cake pan. [Cut two 9" circles (1 for your guide, 1 for the bottom) and two 15x3" strips from parchment (for the sides), set aside. Fold one circle into quarters. This 1/4 circle will be your guide. Lightly butter the pan, 1 round and both strips of parchment, place the round and strips into the lightly greased pan.]
2. Evenly spread 1/4 cup (50g) granulated sugar over the bottom of the pan. Cut 5 stalks [I used 8, give or take] and fill the pan in a pattern. (I like to to cut and fit the stalks in a star or chevron pattern but you could also lay them side by side.) Fit the rhubarb tightly into the bottom of the pan.
[Here's my process for fitting the rhubarb into the pan:
Place the 1/4 circle guide on a small cutting board. With a paring knife and starting from the centre of the 1/4, cut 2 pieces of rhubarb (flat side down) to fit beside one another with the point in the centre. Trim them to fit the guide exactly. Repeat this process from the centre to the edges of the 1/4 circle. Then, place these rhubarb strips into a 1/4 of the pan (once the sugar is already there). Repeat 4 times (it's helpful to choose pieces of rhubarb that are a similar width). I found I did have to do some re-trimming here and there and it turns out best if the edges are nice and rounded like the pan. Once all the rhubarb is in the pan, cut 2 diagonal lines (like 2 mountains) in each 1/4 (evenly spaced within that 1/4). I found it's easiest to cut from the outside in, on each 1/4, but it works both ways. Finally make 4 tiny rhubarb triangles to fit the 4 triangle spaces you'll be left with.
*You'll also end up with rhubarb scraps, I stewed these with sugar and vanilla bean and have been eating it by the spoonful ever since.]
2. Combine the eggs, sugar, and salt in a large bowl. Using electric beaters or a whisk, beat on high speed until the mixture lightens in colour and triples in volume, 2 to 3 minutes. Continue to beat at a medium speed for 1 more minute, until the air bubbles appear more uniform in size and the mixture forms satiny ribbons.
3. In another bowl, use a wooden spoon to stir together the butter and olive oil. (The butter must be very soft for this to work properly.) [add the scraped contents of 1 vanilla bean]
4. In a small bowl, combine the coconut flour and water and then add to the butter and oil.
5. Add the lemon zest and juice [omit], vanilla, and salt to the butter mixture.
6. Stir together the almond flour, rice flour, and baking powder in a medium bowl. Gently fold the dry ingredients into the beaten egg mixture. Fold about one-quarter of the butter mixture into the egg mixture and then fold in the remaining three-quarters of the egg mixture. Spread the batter evenly over the rhubarb and bake until a cake tester inserted in the center comes out clean, 45-60 minutes. Let cool in the pan on a rack for 5 minutes and then invert onto a serving plate.
The cake keeps, tightly wrapped, for up to 3 days at room temperature or 2 week in the refrigerator. [I love it served with vanilla scented chantilly cream]
I first made this recipe it was on a whim, with cherries I had in the freezer from the summertime and it turned out really lovely. Since I've made it quite a few times with store bought and the result has been great as well! I love the combination of cherries and cardamom and that tiny bit of oatmeal that makes it feel healthy. ;) It also fits perfectly in our medium sized casseroles.
Cherry Pistachio Crumble
Reprinted from Epicurious, originally published in Self, August 2012 by Zoe Singer.
[I don't use a food processor, instead I prefer to break up the pistachios in a mortar & pestle and make the crumble by hand, tossing them in at the end. It also works well to use room temperature butter instead of melted and instead mixing it by hand. The food processor is not necessary here.]
Unsalted butter for greasing pan
5 cups pitted cherries (2 pounds whole or 1 1/2 pounds pitted), thawed if frozen
1/2 cup plus 1 tablespoon light brown sugar, divided
1 tablespoon fresh lemon juice
1/3 cup plus 1 tablespoon all-purpose flour, divided
1/2 cup shelled, unsalted pistachios
1/3 cup rolled oats
4 walnuts, shelled
1/4 teaspoon ground cardamom
1/4 teaspoon salt
4 tablespoon unsalted butter, melted
Heat oven to 350°F. Butter a 9" pie pan. In pan, mix cherries with 1 tablespoon sugar, juice and 1 tablespoon flour. In a food processor, pulse remaining 1/2 cup sugar, remaining 1/3 cup flour, pistachios, oats, walnuts, cardamom and salt until nuts are finely chopped, 1 to 2 minutes. Stir in butter; sprinkle topping over cherries. Bake until juices bubble thickly and topping is browned, 25 minutes. Serve warm or at room temperature.