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4.5 from 12 votes

Apricot Panna Cotta (Easy Recipe)

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

Servings: 8
Course: Dessert

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

Instructions

    Cup of Yum
  1. Dissolve gelatin in 2 tablespoons of warm water and set aside.
  2. In a medium saucepan combine milk, heavy cream and sugar and bring to a simmer over medium low heat. Stir until sugar dissolves.
  3. Remove from the heat, add vanilla, and stir again.
  4. 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.
  5. Divide the Panna Cotta mixture among 8 4-ounces ramekins. Let it cool and refrigerate for at least 4 hours.
For the compote
  1. 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.
  2. To serve, top Panna Cotta with about a tablespoon of Apricot Compote, a few blackberries and a few mint leaves.
  3. 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.