Sprinkle the gelatin over the milk in a measuring cup. Let the mixture soften (without stirring) for 5 minutes. In a medium saucepan, combine cream and vanilla beans and heat over medium=low heat just until barely steaming, not boiling or simmering. Whisk in the powdered sugar and heat until warm. Whisk in the gelatin mixture, then the sour cream.
Remove from the heat and stir in the Cognac. Pour the panna cotta into individual glasses (see tip). Let cool, then refrigerate until set, at least 2 hours.
To make the compote:
Put the tea bags or dried hibiscus in a medium saucepan and pour the boiling water over. Let steep for 5 minutes. Remove the tea bags or strain out the hibiscus. Stir in the sugar. Bring to a simmer over medium heat and cook for 7 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the dried fruit. Refrigerate until completely cook, about 2 hours.
Spoon compote in the center of each chilled panna cotta and serve. (You can cover the entire top of the panna cotta or let a bit of panna cotta show around the edges of the fruit.) You will have extra sauce, a minor blessing, as it is fabulous on ice cream or frozen yogurt, pound cake, or pancakes. It will keep in the refrigerator for about 1 month.
TIP: I love to serve this panna cotta in stemmed glassware, but this wonderful dessert tastes and looks great no matter how you serve it. Try individual ramekins, short cocktail glasses, or even espresso cups complete with matching saucers and tiny espresso spoons. (Most espresso cups are not large enough to hold 1/2 cup servings, so adjust the servings accordingly.
Serves: 6
Reprinted with permission from © Rebecca Rather and Alison Oresman, The Pastry Queen Christmas, published by Ten Speed Press click for book review
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