Panna Cotta Garnished With Plum Confit, Roasted Plum, Thyme Honey Caramel Sauce. On misscheesemonger.com.

Recipe: Panna Cotta Garnished With Plum Confit, Roasted Plums, & Thyme Honey Caramel Sauce

Hello, everyone! I just completed the third weekend of my HMS Pinafore run with Lamplighters Music Theatre, and am so in love with the show! What a wonderful, talented group of people to be working with! We’re performing in Livermore, California, this coming weekend, so there is still one last chance to see all of the sailors, sisters, cousins, and aunts that make up this lively operetta!

This week on the blog, I teamed up with my friend Megan, blogger of the new Bunsenbaker.com, to bring you a very special recipe: panna cotta with plum confit, topped with roasted plums in a thyme honey caramel sauce. It was, as you can imagine, stupendous!!

Panna Cotta Garnished With Plum Confit & Roasted Plums In Thyme Honey Sauce

Serves 6

Prep Time: 2 Hours

Rest Time: 2 Hours, or overnight if unmolding your panna cotta

Panna Cotta

Ingredients

1 ½ Cup Heavy Cream

1 ½ Cup Whole Milk

½ Cup Sugar

2 Tbsp Agar

Scrapings from 1 Vanilla Bean or 1 Tsp Vanilla Extract

8 oz. Crème Fraîche (I used Vermont Creamery!)

Canola or Vegetable Oil (if you will unmold your panna cotta)

6 ramekins, molds, or martini glasses

Process

Combine the heavy cream, whole milk, sugar, and agar in a medium saucepan. Bring everything to a simmer, stirring frequently until the agar flakes dissolve. Remove the pan from heat, and stir in the vanilla bean scrapings or vanilla extract, as well as crème fraîche. Strain everything into a pitcher or something easy to pour.

If you plan on unmolding your panna cotta to serve, lightly oil your molds. Divide your panna cotta evenly amongst the molds, and set them in the refrigerator to set, at least two hours, or overnight if you will serve them unmolded.

Pouring the milk, making panna cotta. Recipe on misscheesemonger.com.
Pouring the milk, making panna cotta.
Agar flakes! Panna cotta recipe on misscheesemonger.com.
Agar flakes!
Adding vanilla bean to the panna cotta.
Adding vanilla bean to the panna cotta.
Panna Cotta recipe on misscheesemonger.com.
Straining the panna cotta into a pitcher.
Pouring the panna cotta into molds, or martini glasses in my case! Recipe on misscheesemonger.com.
Pouring the panna cotta into molds, or martini glasses in my case!

Plum Confit

Ingredients

8 Plums

¼ Cup Sugar

Process

Quarter the plums, combine them with the sugar in a small saucepan. Heat over medium heat until it thickens and the plums are completely broken down. If you have a food mill, mill the sauce to refine it.

Cutting the plums for the plum confit. Panna cotta recipe on misscheesemonger.com.
Cutting the plums for the plum confit.
Plums and sugar, cooking together. Panna cotta recipe on misscheesemonger.com.
Plums and sugar, cooking together.
Plum confit passed through the food mill. Panna cotta with plum confit, roasted plums, honey thyme caramel sauce on misscheesemonger.com.
Plum confit passed through the food mill.

Roasted Plums With Thyme Honey Caramel Sauce

Ingredients

½ Cup Packed Dark Brown Sugar

¼ Cup Honey (I used Bernard Michaud chestnut honey from the Pyrenees Mountains!)

4 Tbsp (1/2 stick) Unsalted Butter

½ Cup Fresh Thyme Sprigs

6 Large Plums, Halved, Pitted

Process

Preheat oven to 475 degrees Fahrenheit. Stir together sugar, honey, butter, and thyme sprigs together in a nonstick oven-proof skillet over high heat until everything melts. Add the plum halves, cut side down. Cook the ensemble without stirring for 2 minutes. Flip the plums over, and place the skillet in the oven for 4 minutes, or until the caramel is a deep brown. Check regularly to make sure nothing burns!

Using Miel de L'Apiculteur's French Chestnut honey for our panna cotta! Recipe on misscheesemonger.com.
I love love love honey!
Let's make some Thyme Honey caramel! Panna cotta with plum confit, roasted plums, honey thyme caramel sauce on misscheesemonger.com.
Let’s make some thyme honey caramel!
Adding the plums, cut side down. Panna cotta with plum confit, roasted plums, honey thyme caramel sauce on misscheesemonger.com.
Adding the plums, cut side down. Panna cotta with plum confit, roasted plums, honey thyme caramel sauce on misscheesemonger.com.
Roasted plums out of the oven. Panna cotta with plum confit, roasted plums, honey thyme caramel sauce on misscheesemonger.com.
Roasted plums out of the oven.

Assembly

Unmold your panna cotta if you choose to go that route. Spoon a thin layer of the plum confit over top. Add a roasted plum and several spoonfuls of caramel sauce. Megan and I added a sprig of fresh thyme for garnish. SERVE!

Panna Cotta Garnished With Plum Confit, Roasted Plum, Thyme Honey Caramel Sauce. On misscheesemonger.com.
So so delicious, and beautiful!
I can just keep eating this thyme honey caramel forever.
I can just keep eating this thyme honey caramel forever.
Enjoying the fruits of our labors. Panna cotta with plum confit, roasted plums, honey thyme caramel sauce on misscheesemonger.com.
Enjoying the fruits of our labors.

Megan and I went nuts over our creation. Later, I had the chance to see my friend, composer and musician David, and he also went nuts over it. Success!!!

Try this recipe out for yourself at your next dinner!


Also, I’m so excited to see that you are loving my online shop! Head over there now if you’d like to get some Miss Cheesemonger gear!