Panna Cotta with Dried Fruit Compote

California raisins and other dried fruits in spicy wine sauce for this Italian dessert.



    Panna Cotta

    • 2 1/2 teaspoons plain gelatin
    • 7 tablespoons cold water
    • 3 2/3 cups heavy cream
    • 1 1/2 cups sugar
    • 3 cups buttermilk
    • 1/3 teaspoon salt

    Dried Fruit Compote

    • 2 cups water
    • 1/2 cup red wine
    • 1/2 cup white wine
    • 2 1/3 cups California raisins
    • 1 1/3 cups dried figs
    • 1 1/3 cups dried cherries
    • 3 whole cloves
    • 2 cinnamon sticks
    • 1 vanilla bean, seeds only
    • 2 or 3 star anise
    • 1/2 cup sugar
    • 2 teaspoons lemon zest
    • 2 teaspoons orange zest
    • 1 cup Amaretto liqueur


    Panna Cotta

    In small bowl, sprinkle gelatin over cold water. Let stand for 3 minutes. Meanwhile in large saucepan, heat and stir cream and sugar over low heat until sugar is all dissolved. Stir in softened gelatin until dissolved. Then, add buttermilk and salt. Divide and spoon into 30 individual glass bowls or 1 large bowl to divide later. Cover and chill until set, at least 3 hours for individual servings or up to 24 hours for large bowl.

    Dried Fruit Compote

    In large nonreactive pan, combine water, wines, raisins, dried fruits and spices; bring to boil. Remove from heat and let stand 15 minutes; drain, reserving 1/2 liquid. Reduce reserved liquid by one half. Stir sugar, zests and liqueur into reduced liquid. Add fruits; stir together and refrigerate until ready to serve.

    To Serve

    Remove panna cotta from individual molds or scoop portions from large bowl onto individual serving plates. Spoon dried fruit compote on top.

    Nutrition Facts Per Serving

    Calories 280 (35% from fat); Total Fat 11g (sat 7g, mono 3g, poly 0g, trans 0g ); Cholesterol 40mg; Protein 3g; Carbohydrate 39g; (Dietary Fiber 2g; Sugars 35g; ); Iron 1mg; Sodium 70mg; Calcium 70mg; Potassium 227mg

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