Pairs well with Peanut Butter and Jelly Panna Cotta
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Peanut Butter and Jelly Panna Cotta
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A nostalgic dessert inspired by the classic peanut butter and jelly sandwich, featuring creamy peanut butter panna cotta, homemade strawberry compote, and toasted panko breadcrumbs.
00:25:00 total
Serves 4
medium
Dessert Various
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Ingredients
- strawberries - 1 cup (cut into smaller pieces to speed up cooking)
- sugar - 1/4 cup (for strawberry compote)
- lemon zest - 1 teaspoon (freshly grated)
- lemon juice - 1 tablespoon (freshly squeezed)
- water - 2 tablespoons plus 2 tablespoons for gelatin (for compote and gelatin blooming)
- milk - 1 cup (whole milk recommended)
- heavy cream - 1 cup (for panna cotta richness)
- smooth peanut butter - 1/2 cup (smooth texture important for panna cotta)
- powdered gelatin - 2 teaspoons (bloomed in cold water)
- granulated sugar - 1/4 cup (for panna cotta mixture)
- salt - 1/4 teaspoon (pinch to enhance flavors in both panna cotta and compote)
- panko breadcrumbs - 1/4 cup (toasted for topping)
- olive oil - a few teaspoons (to grease ramekins and add flavor)
- edible flowers - watch the video to see (for garnish (optional))
Instructions
- Make the Strawberry Compote: Combine chopped strawberries, sugar, lemon zest, lemon juice, and a splash of water in a saucepan. Cook over low-medium heat for 15-20 minutes, stirring occasionally until the strawberries break down and the mixture thickens to a syrupy consistency. Add a pinch of salt to enhance flavor. Remove from heat and let cool to room temperature.
- Prepare Gelatin: Bloom powdered gelatin by sprinkling it over cold water and let it sit for 2-3 minutes until it forms a gelatin puck.
- Make the Peanut Butter Panna Cotta Mixture: In a saucepan, combine milk, heavy cream, granulated sugar, and smooth peanut butter. Heat over low heat, stirring to dissolve sugar and incorporate peanut butter. Do not boil. When the mixture is hot and starting to thicken slightly, remove from heat.
- Incorporate Gelatin: Add the bloomed gelatin to the warm panna cotta mixture and whisk until fully dissolved. Add a pinch of salt to enhance flavor.
- Strain the Mixture: Pour the mixture through a fine sieve into a bowl or jug to remove any lumps and ensure a silky texture.
- Pour into Ramekins: Lightly grease ramekins with olive oil. Pour the panna cotta mixture into the ramekins up to the lip. Refrigerate for 3 to 6 hours or until set.
- Toast Breadcrumbs: Toast panko breadcrumbs in a dry pan until golden and crispy. Set aside to cool.
- Assemble and Serve: Once panna cotta is set, top each serving with a generous spoonful of cooled strawberry compote and a sprinkle of toasted breadcrumbs. Garnish with edible flowers if desired. Serve chilled.
