Bon Appetit Desserts (101 page)

Indian Pudding

If you’ve never tried this old-fashioned Colonial American dessert, you’re really missing out. It’s simple to make and great on a cold day. Its name probably derives from the fact that it is made with cornmeal, an ingredient the early settlers associated with Native Americans.
8 servings

5 ½ cups whole milk

1 cup (packed) golden brown sugar

¾ cup yellow cornmeal

2 tablespoons mild-flavored (light) molasses

½ teaspoon ground ginger

½ teaspoon ground cinnamon

¼ cup (½ stick) unsalted butter

½ teaspoon vanilla extract

Vanilla ice cream or frozen yogurt

Preheat oven to 325°F. Butter 13×9×2-inch glass baking dish. Combine milk, sugar, cornmeal, molasses, ginger, and cinnamon in heavy large saucepan. Whisk over medium-high heat until mixture thickens but is still pourable, about 15 minutes. Remove from heat. Whisk in butter and vanilla. Transfer pudding mixture to prepared baking dish.

Bake pudding until golden brown and center no longer moves when baking dish is shaken, about 1½ hours. Cool 10 minutes. Spoon pudding into bowls. Top with ice cream and serve.

Vanilla Panna Cottas with Mixed Berry Compote

Moscato is a sweet white wine made from the Muscat grape; you can find it at supermarkets and liquor stores. If unavailable, try Essensia, an orange-scented sweet dessert wine from California.
Makes 8

¼ cup cold water

2½ teaspoons unflavored gelatin (from 2 envelopes)

3 cups heavy whipping cream

1 cup sugar, divided

1½ teaspoons vanilla extract

4 ½-pint containers assorted berries (such as raspberries, blueberries, blackberries, and strawberries)

⅓ cup sweet white wine (such as Moscato)

Pour ¼ cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water to simmer in small skillet. Place cup with gelatin in simmering water. Stir until gelatin dissolves. Remove cup from water.

Combine cream and ⅔ cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Add vanilla and gelatin and stir to blend well. Divide mixture among eight 8- to 10-ounce wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.

Combine berries and remaining ⅓ cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours. Spoon compote over panna cottas.

Pomegranate Panna Cottas

After making the pomegranate syrup, don’t waste the orange peel—it makes an attractive garnish. Remove it from the syrup and let it cool, then thinly slice it lengthwise. Combine it in a small bowl with 3 tablespoons of sugar and toss to coat, like candied orange peel. Then cover and chill for a few hours to use as a flavorful, crunchy finishing touch for the panna cottas.
Makes 6

Nonstick vegetable oil spray

3 tablespoons plus 2 cups refrigerated pomegranate juice (such as Pom)

2 teaspoons unflavored gelatin

1 cup sugar

Peel from 1 orange, removed in strips with vegetable peeler

½ cup fresh orange juice

½ cup heavy whipping cream

1½ cups buttermilk

Spray six ¾-cup ramekins or custard cups with nonstick spray. Place 3 tablespoons pomegranate juice in small cup. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.

Meanwhile, bring remaining 2 cups pomegranate juice, sugar, and orange peel to boil in large saucepan over high heat, stirring to dissolve sugar. Boil until syrup is reduced to 1¼ cups, about 10 minutes. Remove from heat.

Using slotted spoon, remove peel from syrup (reserve peel, if desired). Transfer ⅓ cup syrup to small bowl and reserve for sauce. Add gelatin mixture to remaining hot syrup in pan and stir until dissolved. Stir in orange juice and cream, then buttermilk. Strain into medium bowl; divide among prepared ramekins. Chill panna cottas uncovered until set, at least 4 hours and up to 1 day. Cover and chill sauce separately.

Run knife around edge of ramekins to loosen panna cottas; invert onto plates. Drizzle with sauce and serve.

Panna Cottas with Black Mission Figs in Syrup

Fig season begins toward the middle of summer and continues through early fall, and this dessert is a wonderful way to celebrate the luscious fruit. Black Mission figs (small figs with blue-black skin and crimson flesh) are called for here, but other fresh figs can be substituted. The panna cotta needs to chill overnight, so be sure to begin one day ahead.
Makes 8

4 cups heavy whipping cream

¾ cup sugar

½ cup amaretto

1 vanilla bean, split lengthwise

3 tablespoons water

2 teaspoons unflavored gelatin

1 cup sugar

½ cup water

½ cup Sherry wine vinegar

½ cup balsamic vinegar

2 cups fresh black Mission figs (about 1 pint), stemmed, quartered lengthwise

PANNA COTTA
: Combine cream, sugar, and amaretto in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil, stirring to dissolve sugar. Remove from heat. Cover and let steep 15 minutes. Discard vanilla bean.

Meanwhile, pour 3 tablespoons water into small cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.

Return cream mixture to simmer. Add gelatin mixture and whisk until dissolved. Let cool 30 minutes, stirring occasionally. Divide cream mixture among eight 1¼-cup goblets or custard cups. Cover and refrigerate overnight.

SYRUP AND FIGS
: Stir sugar and ½ cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil without stirring until syrup is deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 7 minutes. Add both vinegars (mixture will bubble vigorously). Continue boiling until caramel bits dissolve and mixture thickens slightly, stirring constantly, about 5 minutes. Remove from heat. Fold in figs. Cool to room temperature.

DO AHEAD
:
Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and fold gently to blend before serving.

Spoon figs and syrup over panna cottas and serve.

Piña Colada Panna Cotta

An easier-to-make dessert would be very hard to find. Piña Colada ingredients—sweet cream of coconut, crushed pineapple, cream, and rum—are blended together, then combined with gelatin. Then just put it in the fridge to chill overnight. Cream of coconut is available in the liquor section of most supermarkets.
6 servings

1 cup sweetened cream of coconut (such as Coco Reál or Coco López)

1 cup crushed pineapple in unsweetened pineapple juice

1 cup heavy whipping cream

¼ cup dark rum

2 tablespoons water

2 teaspoons unflavored gelatin

Ground nutmeg

Puree cream of coconut, crushed pineapple in juice, cream, and rum in blender. Transfer to bowl. Pour 2 tablespoons water into heavy small saucepan. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Stir over low heat until gelatin dissolves. Add gelatin mixture to coconut mixture; stir well. Divide panna cotta among six 6- to 8-ounce wineglasses or ramekins. Cover; chill overnight. Sprinkle panna cotta with nutmeg and serve.

Caramel-Banana Bread Puddings