Apricot and vanilla panna cotta recipe, vanilla panna cotta paired with pureed fresh apricots is such a delight!
Panna cotta paired with fruit puree is such a delicious dessert and whatever the color of fruits you choose, it will be strikingly beautiful!
It is a very easy dessert to make, it doesn’t need a lot of prep, just a lot of time. If you plan to do it like me, you will need to wait 2 hours for the vanilla Panna Cotta to set before pouring the jellified apricot puree, and you will have to wait another two hours for it to set. Then I find it is best to chill the Panna Cotta overnight for it to be wholly set.
Here I chose to make first the vanilla layer and then the apricot layer, but you could very well make it the other way around.
A quicker way to make this dessert would be to make the vanilla Panna Cotta, let it set and add a layer of processed apricot puree (I mean without gelatin) but I guess that it would not keep more than 2 days whereas the jellified version will keep up to 3 days.
I find that the 50/50 ratio milk/heavy cream is perfect for the texture of this Panna Cotta. You may balance it the way you like best, add a little more milk, a little less heavy cream but I do not recommend skipping the addition of heavy cream, I tried once to make a Panna Cotta only with milk and it was terribly bland and had no texture at all.
The ingredients given for this recipe make for 6 glasses containing 3/4 cups
1 1/2 cup (360 ml) milk
1 (1/4 oz.) package unflavored gelatin powder
1/3 cup (80 g) sugar
a pinch of salt
1 tbsp. pure vanilla extract
1 1/2 cups (360 ml) heavy cream
1 cup (240 ml) water
1 (1/4 ounce) package of unflavored powder gelatin
1 1/2 cup (360 ml) fresh apricot puree
1/4 cup sugar (more depending on how sweet apricots are)
Into a small saucepan, add milk, sprinkle gelatin, stir and set aside for 10 minutes
Sprinkle the sugar and salt into the milk and on low heat, stir just until the gelatin is all dissolved, you want your milk to be barely warm, set aside
Into a beaker, add the heavy cream, vanilla extract and milk mixture, stir well
Place 6 glasses on a muffin pan at an angle (you can stuff the cavities with paper towel if that helps), pour the milk mixture about 1/2 inch to the brim of glasses and chill for a minimum of 2 hours
Up to 20 minutes before the vanilla panna cotta is ready, into a small heatproof bowl, add 1 cup of water, sprinkle the gelatin on top, stir and set aside for 10 minutes
Meanwhile, into a food processor, puree the apricots until smooth, pour into a beaker
Place the gelatin mixture in the microwave and heat for about 1 minute, do not let it boil, stir gelatin until dissolved and add it to the apricot puree, stir well
Pour the apricot puree into the glasses with the vanilla panna cotta completely set and chill for another 2 hours minimum. Chill overnight for a wholly set panna cotta
Store in the fridge, serve cool
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