By David Tanis
Updated Oct. 12, 2023
- Total Time
- 30 minutes, plus chilling
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes, plus chilling
- Rating
- 4(59)
- Notes
- Read community notes
Panna cotta is a creamy dessert custard, set with gelatin instead of eggs. It’s lovely plain or with a drizzle of honey on top. And, of course, it’s delicious with berries or stone fruit. Here, it’s topped with quickly candied kumquat slices, but a spoonful of marmalade or other homemade jam can be nice instead.
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Ingredients
Yield:4 servings
- 2cups/475 milliliters half-and-half
- ¼cup/50 grams granulated sugar
- 2wide strips of orange or lemon peel
- ¼teaspoon fine sea salt
- ¼teaspoon almond or vanilla extract
- 2¼teaspoons powdered gelatin (1 package)
- ½cup thinly sliced kumquats, seeds removed
- ½cup/100 grams granulated sugar
For the Panna Cotta
For the Kumquats
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
349 calories; 14 grams fat; 9 grams saturated fat; 1 gram trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 2 grams dietary fiber; 45 grams sugars; 10 grams protein; 236 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the panna cotta: In a small saucepan, heat the half-and-half over medium-low until it just begins to simmer. Turn off heat. Add sugar, stir to dissolve, then add orange peel, salt and almond extract, and let steep while you prepare the rest of the recipe.
Step
2
Meanwhile, put gelatin in a small bowl and add 3 tablespoons cold water. Let dissolve, mashing with a spoon to prevent lumps, about 5 minutes. Add to the half-and-half mixture and whisk well to incorporate.
Step
3
Strain the mixture through a fine-mesh sieve into a measuring cup with a spout. Pour mixture into 4 (4-ounce) ramekins, tea cups or wine glasses. Cover with plastic wrap and refrigerate until firm, about 3 hours and up to overnight. (It is a good idea to make the panna cotta several hours ahead or up to 2 days in advance.)
Step
4
Make the kumquat sauce: Put kumquats and sugar in a small saucepan over medium-high heat. Add ½ cup water and stir to dissolve. Bring to a rapid simmer, then reduce heat to medium and cook, stirring occasionally, until slices have softened and liquid has reduced to a syrup, about 5 minutes. Cool. (Leftover slices in syrup will keep refrigerated for up to 4 months for future use.)
Step
5
To serve, bring panna cotta to cool room temperature. Spoon a few slices of kumquat and some of the syrup over each portion.
Ratings
4
out of 5
59
user ratings
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Private Notes
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Cooking Notes
Mark
I live in Portugal where half and half does not exist. Can I just mix whole milk and cream in equal parts to make it?
Bianca 4s
@pups you could sub in any citrus fruit, this would be spectacular with blood oranges, tangerines anything will work, meyer lemons, grapefruit (though the size of the pieces would be unwieldy), you could do limes. Anything citrus will work I love experimenting with recipes. Just keep the citrus to sugar ratio consistent with the recipe and you're good to go.
elise
Yes. Half & half at a grocery store is just what you proposed, but already mixed together for convenience. Homemade will not be chemically different from what you'd purchase in store. :)
Tim O.
Easy to make, delicious and a crowd pleaser. Steeped a couple of kumquats in the hot mixture, instead of lemon/orange peel. Used half the sugar for the sauce.
Spieluc
I used half cream, half whole milk, and otherwise followed the recipe exactly. It was a hit.
Sam Collins
You can get kumquats in Eugene Oregon right now.
Spieluc
I used half cream, half whole milk, and otherwise followed the recipe exactly. It was a hit.
Tim O.
Easy to make, delicious and a crowd pleaser. Steeped a couple of kumquats in the hot mixture, instead of lemon/orange peel. Used half the sugar for the sauce.
David Burnett
could this be made with buttermilk?
Tobaleh
Why not use kumquat rind when making the panba cotta?
Mark
I live in Portugal where half and half does not exist. Can I just mix whole milk and cream in equal parts to make it?
elise
Yes. Half & half at a grocery store is just what you proposed, but already mixed together for convenience. Homemade will not be chemically different from what you'd purchase in store. :)
Pat T
If I have leftover heavy cream on hand, I'll mix it with milk for panna cotta. FYI, my original panna cotta recipe came from Prudence Sloane and calls for heavy cream, but I switched it out for half and half.
Mark Lynn
Or you could use heavy cream alone and make a Lemon Posset. No gelatin required. A simple recipe. Easy to find online. And very delicious.
tina
Would love to try the candied kumquats with this and was wondering if the recipe would work with soy milk or another non-dairy option.
Caroline D.
Yes! I am lactose intolerant and used Almond Milk. Worked fine and was delicious.
Pups
Great dessert, but where to get cumquats at this time of year.Any suggestions for substitutions?
Bianca 4s
@pups you could sub in any citrus fruit, this would be spectacular with blood oranges, tangerines anything will work, meyer lemons, grapefruit (though the size of the pieces would be unwieldy), you could do limes. Anything citrus will work I love experimenting with recipes. Just keep the citrus to sugar ratio consistent with the recipe and you're good to go.
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