Chamomile Panna Cotta With Quince
- 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
- 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.
- Quinces can be poached 5 days ahead. Cover and chill.
- 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.
- Panna cotta can be made 2 days ahead. Cover and keep chilled.
chamomile tea, wide strips lemon zest, sugar, vanilla bean, lemon juice, milk, heavy cream, milk, sugar, kosher salt, chamomile tea, vanilla bean, unflavored powdered gelatin
Taken from www.epicurious.com/recipes/food/views/chamomile-panna-cotta-with-quince-56390113 (may not work)