| Prep: 20 mins | Cook: 10 mins – 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 32g | 20g | 50g |
| sugars | fibre | protein | salt |
| 25g | 3g | 5g | 0.04g |
I have a deep-seated love and appreciation for the Roasted Sapote and Vanilla Panna Cotta. It is a perfect embodiment of my culinary journey, blending a staple Italian dessert with the tropical allure of the exotic Sapote fruit. I regard this blend as a salute to my Italian heritage with an ode to bold explorative experimentations in the kitchen. Let’s embark on this sumptuous journey!
The Harmony of Flavors
Roasting the Sapote, a fruit native to Central America, intensifies its sweet, custardy flavor, which is a delectable counterpoint to the creamy, velvety panna cotta. The brown sugar and melted butter caramelizes the Sapote fruit, accentuating the fruit’s natural sweetness. It’s akin to an exotic spin on the classic Tarte Tatin.
A Trip Down Memory Lane
Every spoonful of this luscious dessert takes me back to summer evenings under the New Jersey sky, reminiscent of my grandparents’ gelatos, with a playful twist. Neither a traditional Italian dessert nor a conventional fruit salad, it embraces culinary adventures, creating a unique amalgamation of flavors and textures.
Nutrition and Indulgence Hand in Hand
This Roasted Sapote and Vanilla Panna Cotta is not only a treat for the taste buds, but also packs a nutritional punch. Healthy desserts have become something of a passion of mine and this one is no different. Sapote has been touted to improve digestion, boost immunity and heart health due to its high fiber and vitamin C content. The antioxidants in vanilla also help protect your body from harmful free radicals.
Perfect Pairings
Served chilled, this Roasted Sapote and Vanilla Panna Cotta pairs beautifully with a glass of chilled Moscato, or as an enticing end to a hearty Italian-American meal. Imagine it following a classic spaghetti and meatballs dish, or nestled next to a velvety tiramisu. It’s a slice of bell’Italia in every bite, one that I’m sure my Italian grandparents would have loved!
What You’ll Need
- 2 cups of fresh Sapote fruit, peeled and diced
- 2 tablespoons of brown sugar
- 1 tablespoon of melted butter
- 1/4 teaspoon of salt
- 2 teaspoons of unflavored gelatin
- 1/2 cup of cold water
- 2 cups of heavy cream
- 1/2 cup of granulated sugar
- 1 vanilla bean, split and seeds scraped or 1 teaspoon of pure vanilla extract
- Fresh mint leaves or berries for garnishing
Method
Step One
Begin by preheating your oven to 375°F (190°C). While the oven heats up, combine the diced Sapote fruit, brown sugar, melted butter, and salt in a bowl. Stir everything together until the fruit is well coated.
Step Two
Next, spread the fruit mixture evenly on a baking sheet. Place the sheet in the preheated oven and roast for about 20 minutes, or until the fruit is soft and caramelized. Once the fruit is ready, remove from the oven and allow it to cool.
Step Three
While the fruit is cooling, sprinkle the gelatin over the cold water in a small dish and let it stand for about 5 minutes, or until the gelatin has completely dissolved.
Step Four
In a medium-sized saucepan, combine the heavy cream and granulated sugar. Heat this over medium heat, stirring until the sugar has completely dissolved. Add the scrapings from the vanilla bean or the vanilla extract to the cream mixture.
Step Five
Remove the cream mixture from the heat and stir in the dissolved gelatin until it’s fully mixed. Pour this mixture into individual serving glasses or dishes and then put in the refrigerator to chill for at least 4 hours, or until the panna cotta has set.
Step Six
When you’re ready to serve the panna cotta, top each serving with the caramelized Sapote fruit. Garnish with fresh mint leaves or berries to add a pop of color and contrast the taste.
Step Seven
Enjoy your homemade Roasted Sapote and Vanilla Panna Cotta!
