Want an outstanding desert that will leave your guests very impressed and requesting the recipe? Well I love kumquats and looked on line to see how to use them in a desert and found this recipe. I wish I had created it but I can only claim to have served it numerous times to very appreciative guests.
Chipotle Vanilla Bean Panna Cotta with Spicy Candied Kumquats
Fills 4 small ramekins
5 ounces kumquats
1 cup water
1 cup sugar
1 1/2 teaspoon granulated chipotle chile flakes
1 cup heavy cream
1/4 cup sugar
1/2 a vanilla bean, seeds scraped out
1 tablespoon cold water
1 teaspoon unflavored gelatin
1/4 cup plain Greek yogurt
1/4 teaspoon granulated chipotle chile flakes
For the candied kumquats: slice the ends off each kumquat and discard, then slice the remaining fruit into 4-5 rounds.
In a medium saucepan, combine the water, sugar and chile flakes. Bring to a boil, add the kumquat slices, and reduce to a simmer. Let simmer for about 20 minutes, stirring occasionally, until mixture is syrupy.
Let cool and refrigerate. (This recipe makes more than needed for the panna cotta.)
For the panna cotta: In a small bowl, sprinkle gelatin over cold water. Let sit undisturbed.
Meanwhile, whisk the yogurt and chile flakes together in a large bowl.
Combine the cream, sugar, vanilla bean and seeds in a medium saucepan and bring to a simmer. Off the heat, remove the vanilla pod and whisk gelatin into cream to dissolve, then whisk cream mixture into yogurt.
Pour into ramekins and refrigerate at least 6-8 hours, until firm.
To unmold, dip the ramekins in hot water. Slide a knife around the edge and tip out onto a plate. Spoon candied kumquats and syrup over the top.
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