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    November 7, 2023

    Creamy creme fraiche panna cotta with poached quince and lemony almond shortbread crumble

    recipe, sweet

    creme fraiche panna cotta and poached quince

    I love the idea of creating desserts that people can just dig into and help themselves. That’s why i created this as one large panna cotta, but if you prefer to do single servings use ramekins.

    The creamy creme fraiche panna cotta goes so well with the beautifully fragrant quince and buttery almond and lemon shortbread crumble. This was a huge hit in our house.

    Jump to Recipe

    Quince are one of my favorite fruits. It always amazes me how something pale, hard and inedible raw can be transformed into this beautiful pink hued, flavorful fruit.

    There is no rushing the cooking of them, sometimes they can take an hour, sometimes it can take three. Its always worth the wait though, and the heavenly scent of them cooking is an extra bonus.

    quince

    The crumble is great to serve with lots of desserts, you will have some left overs so safe it in a air tight container. Its great with yogurt for a breakfast treat.

    Creamy creme fraiche panna cotta with poached quince and lemony shortbread crumble
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    Creamy creme fraiche panna cotta with poached quince and lemony shortbread crumble

    Recipe by gd_supportCourse: Uncategorized
    Servings

    4

    servings

    Ingredients

    • For the creme fraiche panna cotta
    • Creme fraiche panna cotta 
      2 platinum grade gelatine leaves 
      30g milk
      350g double cream
      250g full fat creme fraiche 
      70g honey 
      Seeds from one vanilla pod or 1 tsp vanilla bean paste 

    • For the poached quince
    • 4 -6 quinces depending on size 
      Approx 1 lr water or enough to cover 
      275g sugar 
      4 strips of lemon zest
      Juice of one lemon
      1 cinnamon stick
      5 star anise 
      5 cardamon pods
      Vanilla bean 

    • Almond shortbread crumble
    • 100g unsalted butter very soft
      40g caster sugar 
      1/2 tsp salt 
      100g plain flour 
      65g ground almonds 
      20g flaked almonds 
      Zest of 1 lemon 

    Directions

    • For the panna cotta
    • For the panna cotta break gelatin leaves in half and cover with milk to soak and set aside.
    • Add the cream, creme fraiche, honey and vanilla to a pan and bring to a gentle simmer. Stir In the milk and gelatin until gelatin dissolves. 
      Add the orange blossom water and pour through a sieve into a large shallow serving dish. 
      Chill in fridge to set for 6 hours or over night.
    • For the poached quince
    • Wash and peel the quince (or keep skin on and remove after) cut in half or quarters if large.
      Add to a pan with the water and sugar and lemon juice. bash the cardamon pods and add those with the other ingredients. Stir to dissolve the sugar over a medium high heat and bring to a simmer. Cut a circle of baking paper with a hole cut in the center and place on top. Turn the heat down and gently poach at a low/medium heat for 1-1/2 to 3 hours or until tender and pink. It depends on ripeness and size. 
    • For the crumble
    • To make crumble, 
      Preheat oven to 160c fan.
      cream butter, sugar and zest together. Mix in the flour, ground almonds and salt until it comes together. Add flaked almonds and mix in.
      Press into a lined baking tray, bake for 8 minutes. Remove from oven and use spatula to break up, stir then press the dough back down with spatula. Bake for another 8 minutes. Stir again and bake for another 2-4 minutes until golden. I like to then taste it and mix a sprinkle of flaked maldon salt in if needed.
    • To serve
    • Slice quince remove seeds and place onto panna cotta. Add the crumble, the zest of half a lemon and some honeycomb and serve. Let people serve themselves.

    Notes

    • Its great to Save the poaching syrup. I keep it in a bottle in the fridge. its lovely to use in cocktails or served swirled into yogurt or porridge for breakfast.
    quince in basket
    quince tree
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