The Lello Kitchen
Vanilla Panna Cotta with Jasmine Confit
Silken vanilla panna cotta with a restrained spoonful of jasmine flower confit—quiet, floral and made for entertaining.
- Prep
- 15 minutes
- Cook
- 10 minutes + chill
- Serves
- 6 servings
- Difficulty
- Considered
At the Lello table
Jasmine is powerful. Keep the panna cotta itself simple and place the confit on top so each guest controls the perfume in every spoonful.
Method
- Sprinkle gelatin over cold water and let bloom 5 minutes.
- Warm cream, milk and sugar until steaming and the sugar dissolves; do not boil vigorously.
- Remove from heat and whisk in bloomed gelatin and vanilla until completely dissolved.
- Divide among glasses and refrigerate until set, at least 4 hours.
- Top each with a small spoonful of jasmine confit just before serving.
Cook’s notes
- Boiling gelatin for an extended time can weaken its setting power.
Substitutions
- Rose confit is rounder and fruitier; violet is more perfumed. Use each sparingly.
To serve
Serve very cold with unsweetened tea or small butter cookies.
Storage & make-ahead
Refrigerate covered up to 2 days; add confit immediately before serving.
