Panna Cotta with Vermont Blue Cheese and Roasted Stone Fruit
Photo: Randy Mayor; Styling: Melanie J. Clarke
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Amount per serving
- Calories: 213
- Calories from fat: 28%
- Fat: 6.7g
- Saturated fat: 4.1g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.3g
- Protein: 8g
- Carbohydrate: 30.6g
- Fiber: 2g
- Cholesterol: 19mg
- Iron: 0.4mg
- Sodium: 236mg
- Calcium: 158mg
- 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.
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