Panna Cotta with Vermont Blue Cheese and Roasted Stone Fruit

Panna Cotta with Vermont Blue Cheese and Roasted Stone Fruit Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
Panna cotta is a light, silky Italian custard. Its delicate, sweet flavor is a blank slate that showcases Felino Samson's spirited cooking style. He emphasizes harmonic but bold flavors with roasted stone fruit and blue cheese.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 213
Caloriesfromfat 28 %
Fat 6.7 g
Satfat 4.1 g
Monofat 1.9 g
Polyfat 0.3 g
Protein 8 g
Carbohydrate 30.6 g
Fiber 2 g
Cholesterol 19 mg
Iron 0.4 mg
Sodium 236 mg
Calcium 158 mg


2 cups pear nectar
3 (1/4-ounce) envelopes unflavored gelatin
2 cups whole milk
Cooking spray
1 cup pitted sweet cherries
1/4 cup tawny port or other sweet red wine
3 tablespoons honey
4 plums, each cut into 4 wedges (about 1 pound)
3 peaches, each peeled and cut into 6 wedges (about 1 pound)
1 cup (4 ounces) crumbled Vermont or other blue cheese


Strain pear nectar through a fine sieve over a small bowl, and discard solids. Sprinkle gelatin over strained pear nectar, and let stand 1 minute.

Place milk in a medium saucepan; stir in gelatin mixture. Cook over medium-low heat until gelatin dissolves, stirring constantly. Pour evenly into 8 (4-ounce) ramekins or muffin cups coated with cooking spray. Chill 2 hours or until set.

Preheat oven to 400°.

Combine cherries and the next 4 ingredients (cherries through peaches) in a 13 x 9-inch baking dish coated with cooking spray, tossing to coat. Bake at 400° for 20 minutes or until tender, stirring once. Cool.

Loosen edges of panna cottas with a knife or rubber spatula. Place a dessert plate, upside down, on top of each ramekin; invert onto plates. Spoon about 1/2 cup roasted fruit around each panna cotta. Sprinkle each serving with 2 tablespoons cheese.


If you don't want to use tawny port or sweet red wine in the fruit mixture, you can use red grape juice instead.

September 2002
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