This Panna Cotta with Melon and Mint Recipe Is Sweet — But Not Icky Sticky Sweet (IYKYK)
The Institute of Culinary Education has partnered with GrowNYC in a monthly series highlighting seasonal ingredients at the local greenmarket. This month, we're talking melons — melon panna cotta, that is.
It’s August, which means we're deep into summer melon season. With the hot, muggy weather in New York City, Pastry & Baking Arts Chef Kierin Baldwin wanted to create a light dessert spotlighting the delightful fruit.
At the Union Square greenmarket, Chef Kierin served yogurt panna cotta with cantaloupe and mint. It was a cool, refreshing dessert that balanced sweet, fresh and tangy to perfection.
Though she chose cantaloupe, Chef Kierin explained that any variety of melon will work, including honeydew and watermelon — so long as the fruit is ripe.
And how do you pick a good melon?
When it comes to sweet melons, like cantaloupe and honeydew, Chef Kierin recommends a good whiff.
“If it smells fragrant and almost like nectar, that’s a sign it’s close to ripe,” she says.
If the melon doesn’t have a smell yet, leave it out on the counter at room temperature. Once it starts to smell and soften up — ripe melon will also be soft to the touch — store it in the fridge or break it down so you can enjoy it at a moment’s notice.
“Panna cotta goes with everything,” says Chef Kierin, meaning this dessert is delicious year-round since it pairs with whatever in-season fruit strikes your fancy.
"Try subbing the melon for peaches, pears, apples (raw, cooked or caramelized), strawberries, and rhubarb (poached). If you use another fruit that’s not naturally as sweet as ripe melon, you might want to sweeten it," suggests Chef Kierin.
If it’s a fruit that oxidizes quickly, a splash of lemon juice will help prevent it from turning brown.
Get inspired by your local greenmarket and try this recipe at home!
More from this series:
Ingredients
Yogurt Panna Cotta
- 50g whole milk
- 6g unflavored gelatin powder
- 300g heavy cream
- 150g whole milk
- 100g granulated sugar
- 1 lemon or orange, zest only
- Tiny pinch of salt
- 250g whole-fat Greek yogurt
To serve:
1 small to medium ripe melon, any variety
1 bunch mint, any variety
1 recipe yogurt panna cotta
Directions
Yogurt Panna Cotta:
- Place the smaller quantity of milk in a bowl and sprinkle gelatin powder over it. Set aside to allow to bloom.
- Combine cream, milk, sugar, zest and salt in a saucepan and gently warm over medium heat until sugar has dissolved and liquid is hot to the touch.
- Remove pot from heat and add the bloomed gelatin, stirring until dissolved.
- Strain mixture through a chinois or fine-mesh sieve to remove the pieces of zest, then combine with yogurt using an immersion blender to fully emulsify the mixture.
- Chill mixture until cool to the touch and slightly viscous, stirring occasionally so it cools evenly.
- Transfer panna cotta liquid to mold of your choice and place in fridge. Allow at least six hours to set fully. (You can speed this process by placing in freezer until firm, but move it to the fridge once the gelatin has set.) Portion into individual molds, such as cups or ramekins, or set in medium-sized serving dish and spoon out for more rustic presentation.
To serve:
- Prep melon: cut in half and scoop out and discard seeds, if applicable. If it’s a watermelon, remove seeds as you cut it up. Place melon cut-side down on a cutting board and cut off rind. Once you have a half sphere of melon flesh, slice into ½-inch planks, then dice each plank into ½-inch square pieces.
- Stack 10 large mint leaves, then roll up tightly. Cut across rolled leaves into very thin strips (to make a chiffonade). Add mint to melon and toss to combine. Place mixture in the fridge for at least 2 hours to let the flavors meld.
- To serve, add spoonfuls of chilled melon to cold panna cotta, garnish with some tender mint leaves, and serve immediately.
