Farmers' Market Desserts
June 1, 2010 Now that we're finally getting some lovely summery weather, I'm getting inspired to bake more fruit-based desserts. I've seen the white nectarines, peaches and blueberries at the markets and they're all tempting me to bake up a storm.
One of my favorite dessert experts, Jennie Schacht, just wrote a new book called Farmers' Market Desserts. Focusing mostly on seasonal fruit found at local and regional farmers' markets across the nation, Schacht's book has a useful guide that shows the growing season for the produce used in her recipes. For those who want to learn more about their food sources, she also has a bunch of Farm Journal entries that feature everything from tips on picking berries to profiles of her favorite food producers.
I didn't know you can make your own crème fraîche but Schacht has a master recipe included in the cookbook. How very convenient!
Below is a recipe for goat yogurt panna cotta. I hope you will enjoy it!
Goat Yogurt Panna Cotta with Balsamic Strawberries (Makes 4 servings)
Panna cotta sounds and tastes exotic, but the cook’s secret is that it’s quick and easy to make. (It needs several hours to chill, however.) The Italian translation is simply “cooked cream,” which is thickened into a creamy pudding with just a small amount of gelatin. Use broad, shallow molds—about 4 inches across—for the prettiest presentation.
Yogurt made from goat’s milk gives this dessert a rich, complex flavor without a hint of the source. Balsamic and black pepper are natural companions of the strawberry, and fitting for this Italian dessert. Look for cream and yogurt that have no gums or additives. If goat’s milk yogurt isn’t available in your area, substitute Greek-style plain whole-milk yogurt. It is worth splurging on top-quality aged balsamic—the one labeled aceto balsamico tradizionale in Italy.
Season to Taste: Try other berry varieties in place of the strawberries.
Panna Cotta
1 1/4 teaspoons unflavored gelatin
2 tablespoons water
1 1/4 cups heavy cream
1 cup plain goat’s milk yogurt
1 teaspoon pure vanilla extract
Small pinch of sea salt or kosher salt
1/3 cup granulated sugar
Topping
1 1/2 pints (about 3 cups) strawberries, hulled
1 tablespoon granulated sugar
2 teaspoons fresh lemon juice
1 to 3 tablespoons best-quality balsamic vinegar
1/4 teaspoon freshly ground black pepper
Small pinch of sea salt or kosher salt
1. To make the panna cotta, sprinkle the gelatin evenly over the water in a small bowl without stirring. Let stand until softened, about 10 minutes.
2. Whisk together 1/2 cup of the cream, the yogurt, vanilla, and the salt in a bowl, preferably with a pour spout. Gently heat the remaining 3/4 cup cream with the sugar in a small saucepan over medium-low heat, stirring until the sugar is dissolved and bubbles begin to form along the edge of the pan. It should be very warm but not so hot you can’t touch it.
3. Remove from the heat and, using a silicone spatula, scrape in the softened gelatin, then stir for a full minute to dissolve the gelatin completely. (Don’t rush this step; it is important.) Stir the cream-gelatin mixture into the yogurt mixture.
4. Pour the mixture into four 6-ounce ramekins or custard cups, dividing it evenly. Refrigerate until set (they should be slightly jiggly but each will move as a whole), about 4 hours or up to 3 days. To avoid condensation, cover tightly with plastic film only after completely cold.
5. To make the topping, 30 to 60 minutes before serving, cut 2 1/2 cups of the berries into 1/4-inch-thick slices from top to tip and place in a bowl. Quarter the remaining berries and puree them with the sugar and lemon juice in a blender or food processor until smooth. Stir the puree into the sliced berries, then stir in 1 tablespoon of the balsamic vinegar, the pepper, and salt. Taste and add more sugar, balsamic, or pepper, if desired. The seasonings are meant to complement the berries, not overwhelm them. Set aside at room temperature for at least 30 minutes.
6. Run a thin, sharp knife around the inside of each ramekin, then invert onto a broad-rimmed, shallow soup bowl or dessert plate, tapping gently on the bottom of the ramekin to encourage release. If the panna cotta is stubborn, carefully insert the knife between the inverted panna cotta and the ramekin to coax it; it should slip right out. Stir the balsamic strawberries once or twice, and then spoon them and their juices over and around each panna cotta.
Recipe reprinted with permission from Farmers' Market Desserts: Gorgeous Fruit Recipes from First-Prize Peach Pie to Easy Chocolate Cherry Cupcakes by Jennie Schacht, copyright © 2010. Published by Chronicle Books. Photo credit: Leo Gong © 2010
Get the book at ChronicleBooks.com.
For editorial consideration, a review book copy was provided for this review.
Reader Comments (2)
This looks perfect for a warm, summer day. I like the twist on it with the goat's milk, too. Bet it makes it even nice and tangier.
Tami: I've made it with buttermilk and I liked the tanginess but now I've gotta try the goat yogurt...
Ooooh, the panna cotta looks delightful!