Panna Cotta with Apricot Sauce
By: Crystal S.
Published: Saturday, October 11, 2014 - 9:34pm

Ingredients




For the panna cotta:
1/2 c. whole milk
1 1/2 t. unflavored gelatin
1 1/2 c. heavy cream
1 piece of vanilla bean, about 1-inch long
3 T. sugar
pinch of salt
For the apricot sauce:
1 lb. apricots, pitted and coarsely chopped (I find it unnecessary to peel apricots, the skins are very tender)
1/4 c. sugar (more or less to taste, depending on the sweetness of the apricots)
pinch of salt
1 oz. amaretto liqueur

Preparation

1 Prepare the panna cotta: In a medium saucepan, add the milk and then sprinkle the gelatin powder over the top. Let sit for 10 minutes to rehydrate the gelatin. 2 While the gelatin sits, make an ice bath by filling a large bowl with about 2 cups of ice cubes and about 2 cups of cold water, set aside. Measure the cream into a liquid measuring cup or pitcher. Using a sharp knife, cut a slit lengthwise down the vanilla bean and scrape the tiny black seeds from the inside, add the seeds and the pod to the heavy cream and whisk to combine. 3 Heat the milk/gelatin over high heat, stirring constantly, until the gelatin is dissolved and the temperature registers 135 degrees on an instant-read thermometer, about 1 1/2 minutes. Remove from the heat add the sugar and salt and stir until the sugar is completely dissolved. 4 Slowly add in the cream and vanilla, stirring constantly, then transfer the panna cotta mixture to a bowl and set in in the ice bath. Let sit, stirring frequently until the temperature reaches 50 degrees. Strain the panna cotta through a fine-mesh strainer and divide evenly between ramekins or serving glasses. Refrigerate until set and chilled, about 4 hours. Serve the panna cottas, topped with the apricot sauce. (instructions follow) 5 To make the amaretto-apricot sauce: Combine the apricots, sugar and salt in a medium saucepan. Cook over medium heat, until the apricots release their juices about 5 minutes, stirring frequently. Using a potato masher, mash the apricots to break them down a bit. Off the heat add in the amaretto. Chill until ready to serve.

About

Deliciously creamy Italian vanilla bean panna cotta dessert, topped with apricots flavored with amaretto liqueur.