Panna cotta with apple confit, figs and crushed raspberries

Time 1 hour 45 minutes
Yields Serves 4
Panna cotta with apple confit, figs and crushed raspberries

Put the diced apples in a saucepan with the grenadine and one-half cup water. Simmer 45 minutes over low heat and spoon into four glasses and let cool to room temperature.


In a saucepan, bring the milk, half-and-half, half-cup sugar and lemon zest to a simmer. As the milk is heating (it will take 7 to 8 minutes to simmer), soak the gelatin sheets in cold water until softened, 4 to 5 minutes.


Remove the milk from the heat. Squeeze the water from the gelatin sheets, and add them to the hot milk, stirring just until they dissolve, about 1 minute. Pour the mixture into a metal bowl and chill over an ice bath, stirring occasionally until the thickness of heavy cream, about 1 hour to 1 hour and 15 minutes. Spoon mixture over the apple confit in the glasses. Chill, covered with plastic wrap, for at least 3 hours or overnight.


Peel four of the figs and put them in a bowl with half of the raspberries, the remaining 1 tablespoon sugar and the lemon juice. Crush the fruit gently with a fork. Set aside.


Just before serving, cover each glass with the crushed raspberry-fig mixture and decorate with the remaining figs, cut into quarters, and the remaining raspberries.

From Yves Camdeborde’s Le Comptoir. The restaurant uses four (10-ounce) wide-mouthed footed glasses. Gelatin sheets are available at Surfas in Culver City and Nicole’s in Pasadena.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
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