BOO! These not-so-scary pumpkin cupcakes can be scared up in minutes. The one-bowl stirred batter…
Buttermilk Panna Cotta with Kumquat Marmalade
One day my mother in-law arrived at my house with bags of kumquats she’d picked from a friend’s orchard. The day before I’d happened to have lunch at Chez Panisse –well not just happened, it was an every-five-years lunch tradition with a dear classmate from my college Home Ec studies. We had raptured over a buttermilk panna cotta with kumquat marmalade. So, it didn’t take long for me to decide marmalade would be perfect with those kumquats. My favorite recipe is from another colleague, Jeane, who has made this simple marmalade for years. If you can buy about half pound of kumquats, that’s all you need for this recipe, or use lemons or oranges which would also be delicious with panna cotta.
For the panna cotta, I suggest Orange-Buttermilk Panna Cotta that I developed for Driscoll’s Berries, served with blackberries. If you’ve never tried panna cotta, which means “cooked cream” in Italian, it’s a light custard-like chilled dessert. And is a great make-ahead dessert for company.
Citrus Marmalade
This recipe can be made with thinly sliced kumquats, lemons- preferably Meyer lemons, oranges or tangerines. The recipe makes a only two cups. I've successfully doubled for 4 cups and used a larger saucepan. Have not tested more than double. Jam formulas usually need some adjustment when increased.
Servings: 2 cups
Equipment
- 4 cup measuring cup or bowl
- 4 quart saucepan
- 2 or 4 4 or 8oz jars or containers with lids
Ingredients
- 1 cup (about 160g/5.5oz ) thinly sliced and seeded kumquats or other citrus
- 2 cups (480g) water
- 1 to 1-1/2 cups (200-250g) granulated sugar
- 2-4 tbsp lemon juice optional
Instructions
- Combine the fruit and 2 cups water in a 4 cup measuring cup or bowl. For lemon or orange marmalade you can replace 1/4 cup of the water with juice for a more citrusy flavor. Let stand several hours or overnight.
- Put the fruit and soaking water in a 4 or 6 quart-size saucepan. (A wider diameter saucepan will allow the marmalade to cook down faster.) Add sugar, using more or less sugar depending on the tartness of the fruit and your preference for sweet. Adding lemon juice at this point also balances the sweet/tart flavor. I liked the kumquat marmalade with about 1-1/4 cups sugar; Meyer lemons 1-1/2 to 1-3/4 cups sugar, and the additional lemon juice depends on the fruit.
- Bring to a boil. Simmer over medium-high heat, stirring frequently until reduced by almost half, and the liquid is slightly syrupy. Watch carefully because it can quickly boil over. Observe the bubbles. When the bubbles become smaller and closer together on the surface the mixture will be syrupy. If you have an instant read or candy thermometer, cook to 220F. The marmalade will thicken more and should become jam-like as it cools. See additional tips below.
- Pour into jars and cover. I like to turn the jars upside-down for 10 minutes then invert which helps form a seal. Even if using canning jars that seal, I recommend storing in the refrigerator for best shelf life, or for only a couple weeks unrefrigerated. Makes about 2 cups.
Notes
Tips:
Check the depth of the marmalade with your spoon when you start simmering so you can see when it is reduced by half. Test a drizzle of the liquid on a dish to see if it thickens as it cools. If the marmalade is too thin after it’s jarred, you can briefly reboil to thicken further. I do not heat-seal the marmalade since the recipe makes a small quantity. It keeps refrigerated 3-4 weeks. Freeze for longer storage but be sure the container has room for expansion.
Check the depth of the marmalade with your spoon when you start simmering so you can see when it is reduced by half. Test a drizzle of the liquid on a dish to see if it thickens as it cools. If the marmalade is too thin after it’s jarred, you can briefly reboil to thicken further. I do not heat-seal the marmalade since the recipe makes a small quantity. It keeps refrigerated 3-4 weeks. Freeze for longer storage but be sure the container has room for expansion.
Buttermilk Panna Cotta with Orange Zest
Panna Cotta which means 'cooked cream' in Italian, is a light custard-like chilled dessert. It's lucious served plain or with a fruit topping like berries or this marmalade.
Servings: 6 3/4c servings
Equipment
- 6 6oz or 3/4cup size souffle cups or 1-1/2 quart serving dish
Ingredients
- 1-1/2 tsp. unflavored gelatin
- 2 Tbsp. cold water
- 1 cup heavy cream
- 1/2 cup (100g) granulated sugar
- 2 tsp. grated orange zest
- 2 cups (480g) buttermilk
- 1 tsp. vanilla extract
Instructions
- Spray six 3/4-cup ramekins with a light coating of cooking spray if desired, if choosing to invert from ramekin for serving. Or prepare panna cotta in a 1-quart serving bowl without cooking spray.
- Sprinkle gelatin over the 2 tablespoons cold water in a small bowl. Let stand until softened.
- Heat heavy cream, 1/2 cup sugar and orange zest in a medium saucepan over medium-high heat to just below boiling; stir until sugar dissolves. Remove from heat.
- Add gelatin mixture and stir until dissolved. Cool to lukewarm.Stir buttermilk and vanilla into cream mixture. Divide evenly between prepared ramekins or pour into bowl.
- Refrigerate 4 hours or until set. Can be covered and refrigerated 2-3 days before serving.
I am a marmalde lover of all citrus but never heard of it from kumquat. I will certainly be making this soon!!
I hope you find kumquats! BTW if you get an abundance, they freeze well. Softer texture when defrosted, but are a tasty frozen treat.
Lovely, Rosemary. Panna cotta is one of those desserts I always forget about. I bet the creamy simplicity goes beautifully with tart kumquat marmalade…
Yes, it’s a brilliant combination. It is easy to forget about panna cotta, but that’s what so great about making it ahead!
This is a perfectly splendid marmalade recipe. And I just bought a bag of kumquats yesterday! I’m making it. Thanks! Ken
Ken – Coincidence that you bought kumquats! I think you’ll find my recipe fits with your cookbook theme The Lost Art of Real Cooking. Readers: Here’s Ken’s book http://amzn.to/I5VWbF
I just tried a dollop of the Kumquat Jam on top of my bowl of hot walnut oatmeal, it was scrumptious! 😉
Yum, terrific idea Marianne! I tried it on hot oatmeal with plain yogurt and walnuts. Great combination. Thanks for sharing!