Chamomile Panna Cotta With Quince

• Produce

  • 5 bag Chamomile tea
  • 3 lbs Quinces, Small
  • 4 Wide strips lemon, zest

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 Pinch Kosher salt
  • 1 2/3 cup Sugar
  • 1 Vanilla bean

• Dairy

  • 1 1/2 cups Heavy cream
  • 1 1/2 cups Whole milk
  • 1 cup Whole milk greek yogurt, plain

• Desserts

  • 2 tsp Gelatin, unflavored powdered

• Other

  • Eight 6-ounce glasses or ramekins

Found on epicurious.com

Description

Ingredients

• Small quinces (about 3 pounds)
• 1 bag chamomile tea
• 4 wide strips lemon zest
• 1 cup sugar
• 1/2 vanilla bean, split lengthwise
• 1 tablespoon fresh lemon juice
• 1 cup plain whole-milk Greek yogurt
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 2/3 cup sugar
• Pinch of kosher salt
• 4 bags chamomile tea
• 1/2 vanilla bean, split lengthwise
• 2 teaspoons unflavored powdered gelatin
• Eight 6-ounce glasses or ramekins

Directions

• PreparationPoached Quince: Rub quinces with a damp paper towel to remove fuzz. Cut 4 quinces into large pieces (no need to peel, core, or remove seeds); set remaining 2 quinces aside. Place quince pieces in a large saucepan and add cold water to cover. Bring to a boil, reduce heat, and simmer, adding more water as needed to keep covered, until quinces are very soft, 60–75 minutes. Straincooking liquid into a large bowl; discard solids. Wipe out saucepan and reserve. Meanwhile, peel reserved quinces and cut flesh off of cores into 4 lobes (be careful; core is very hard). Place in reserved saucepan and add tea bag, lemon zest, sugar, and quince cooking liquid. Scrape in vanilla seeds; add pod. Bring to a boil, then reduce heat and gently simmer, stirring occasionally, until quinces are a deep pinkish-red and tender and liquid is syrupy, 45–60 minutes. Let quinces cool in syrup, then stir in lemon juice. Remove pod. Do Ahead Quinces can be poached 5 days ahead. Cover and chill. Panna Cotta and Assembly: Place yogurt in a medium bowl and gradually add heavy cream, whisking until smooth. Bring milk, sugar, and salt to a simmer in a small saucepan over medium-low heat, stirring to dissolve sugar. Add tea bags and scrape in vanilla seeds; add pod. Remove from heat and let sit until flavors are infused, 15–20 minutes. Meanwhile, sprinkle gelatin over 1/4 cup cold water in a small bowl; let sit 10 minutes to soften. Reheat milk mixture over medium-low just until steaming. Remove from heat and add gelatin, stirring to dissolve. Strain into bowl with yogurt mixture; discard solids. Whisk until smooth. Pour into glasses or ramekins, dividing evenly. Chill panna cotta until set, at least 4 hours. Serve topped with poached quinces and syrup. Do ahead Panna cotta can be made 2 days ahead. Cover and keep chilled.

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