Monthly Archives: November 2012

Panna Cotta with Warm Apple Compote

This recipe is from an evening of cooking at The Waring House Cookery School in Picton ON. I think the ultimate secret to enjoying this dessert is in cooking your meal with Waupoos Apple Cider in hand!

Ingredients

2.5 cups heavy whipping cream
2 teaspoons of unflavoured gelatin or 3.5 leaf gelatin
1 cup sour cream
1 vanilla bean or 1.5 tsp. vanilla extract
2 teaspoons cinnamon
Apple compote (see below)

Method

Place the cream in a heavy saucepan.  Either sprinkle the gelatin over the cream and let stand for 5 minutes or – if you are using leaf gelatin – put them in a bowl with water until they are submerged and let stand for a couple of minutes till the gelatin is softened, squeeze them to remove excess water and then add to the cream.

Add the brown sugar to the saucepan and cook and stir over low heat until both the gelatin and brown sugar are completely dissolved.  Make sure not to bring the mixture to a boil.  Whisk in the sour cream, vanilla seeds or extract and cinnamon until well blended and smooth.

Pour the mixture into whatever form you prefer.  (I ised sillicone muffin cups).  Loosely cover with plastic wrap and chill for 4 hours or up to overnight.

Cut around the edges of the Panna Cotta to loosen.  Set each cup in shallow bowl of hot water for 10 seconds.  Immediately invert onto a plate.  Spoon the apple compote (recipe below) onto the Panna Cotta and serve with whipped cream if you like.

Apple Compote

2 Cortland apples
250 ml apple juice
1 tsp. lemon juice
1/2 tsp. cinnamon
1 tsp. vanilla
Sugar to taste

Method

  1. Peel and core the apples and cut them into slices or chunks.  
  2. Put them in a saucepan and sprinkle with some lemon juice to prevent browning of the apples.
  3. Add apple juice, vanilla, and sugar to the pan and bring to a boil.  
  4. Cook them as long as needed to break down the apple pieces but make sure you still have some pieces left which creates the chunkiness that you want with apple compote.
  5. Add cinnamon and taste to see if the apples are sweet enough.  If not you can add a little more sugar.

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Chef Chris’s Bakeapple Coconut Scones

Bakeapple Coconut Scones

Chef Chris Sheppard’s Bakeapple Coconut Scones

I first tasted this recipe at the Bonavista Institute’s Building Place workshop where Chef Chris Sheppard baked these delightful scones with a unique Newfoundland twist: bakeapples. After bugging Chef Chris enough, he shared his recipe. If you enjoy it, let him know on Twitter at @BonavistaChef

 

INGREDIENTS

  • 4 cups flour
  • 1 cup butter
  • 1 cup fine coconut
  • 1 cup sugar
  • 2 cups raisins (optional)
  • 2 tbsp baking powder
  • 2 eggs, beaten
  • 1 – 250ml container bakeapple jam

METHOD

  1. Preheat oven to 350 degrees.
  2. In a large bowl add the flour and the butter and with a pastry blender or crumble with your hands until the mixture is coarse.
  3. Add coconut, sugar, raisins and baking powder. Stir to combine.
  4. Meanwhile mash the bakeapple jam in a small bowl.
  5. Add the beaten eggs.
  6. Now add the egg/bakeapple mixture to your flour mixture.
  7. Stir gently to combine.
  8. Drop by tablespoons onto lightly greased cookie sheet. (I used small ice cream scoop)
  9. Bake 18 – 20 minutes. Don’t overbake.

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