Chamomile Panna Cotta With Quince

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

From the kitchen of Carly

Silky chamomile panna cotta meets tender, slow-cooked quince. The tea steeps into the cream for subtle floral notes, while the fruit turns jammy and soft. Elegant enough for dinner guests, simple enough for a quiet night in.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Small quinces (about 3 pounds)
11 bag chamomile tea
14 wide strips lemon zest
11 cup sugar
11/2 vanilla bean, split lengthwise
11 tablespoon fresh lemon juice
11 cup plain whole-milk Greek yogurt
11 1/2 cups heavy cream
11 1/2 cups whole milk
12/3 cup sugar
1Pinch of kosher salt
14 bags chamomile tea
11/2 vanilla bean, split lengthwise
12 teaspoons unflavored powdered gelatin
1Eight 6-ounce glasses or ramekins

Instructions

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.