Apricot Panna Cotta (Easy Recipe)

Name: Apricot Panna Cotta (Easy Recipe)
Yield: 8 serving
Ingredients: 1 tablespoon and 2 ½ teaspoons powdered gelatin; 2 tablespoons warm water; 3 ¼ cup milk; 1 cup heavy cream; 1 teaspoon of vanilla extract; ⅔ cup sugar; 1 pound apricots; 3 tablespoons water; ½ cup sugar; 1 star anise; 2 tablespoons lemon juice

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4.5

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Excellent

Servings
8
Course
Dessert

Apricot Panna Cotta (Easy Recipe)

Knox Blevins

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

1 tablespoon and 2 ½ teaspoons powdered gelatin
2 tablespoons warm water
3 ¼ cup milk
1 cup heavy cream
1 teaspoon of vanilla extract
⅔ cup sugar

For the compote

1 pound apricots halved and pits removed
3 tablespoons water
½ cup sugar
1 star anise
2 tablespoons lemon juice

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Instructions

Dissolve gelatin in 2 tablespoons of warm water and set aside.
In a medium saucepan combine milk, heavy cream and sugar and bring to a simmer over medium low heat. Stir until sugar dissolves.
Remove from the heat, add vanilla, and stir again.
Stir in gelatin and whisk until it dissolves. Strain the mixture through a fine sieve and set aside for 15-20 minutes until it slightly cools down.
Divide the Panna Cotta mixture among 8 4-ounces ramekins. Let it cool and refrigerate for at least 4 hours.

For the compote

In a medium sauce pan combine apricots, water, sugar, anise and lemon juice and simmer until the apricots are very soft, about 20-30 minutes. Let it cool.
To serve, top Panna Cotta with about a tablespoon of Apricot Compote, a few blackberries and a few mint leaves.
Enjoy!

Notes

The recipe first appeared in "A Kitchen In France" A Year Of Cooking In My Farmhouse.
Panna Cotta can keep for up to 2 days, covered in a refrigerator.