Apricot Panna Cotta (Easy Recipe)
User Reviews
4.5
8 reviews
Excellent
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Servings
8
-
Course
Dessert
Apricot Panna Cotta (Easy Recipe)
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 tablespoon powdered gelatin 2 ½ teaspoons
- 2 tablespoons water warm
- 3 ¼ cup milk
- 1 cup heavy cream
- 1 teaspoon 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
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.
Genuine Reviews
User Reviews
Overall Rating
4.5
8 reviews
Excellent
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