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Gallery Vanilla Panna Cotta with Poached Apricots Credit: Dana Gallagher Recipe Summary Servings: 8
Ingredients Ingredient Checklist 3 teaspoons unflavored gelatin 4 cups heavy cream 1 cup sugar 1/2 vanilla bean, split lengthwise and scraped 16 Poached Apricot Halves
Gallery Vanilla Panna Cotta with Poached Apricots Credit: Dana Gallagher
Recipe Summary Servings: 8
Gallery
Vanilla Panna Cotta with Poached Apricots Credit: Dana Gallagher
Vanilla Panna Cotta with Poached Apricots
Credit: Dana Gallagher
Vanilla Panna Cotta with Poached Apricots
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 3 teaspoons unflavored gelatin 4 cups heavy cream 1 cup sugar 1/2 vanilla bean, split lengthwise and scraped 16 Poached Apricot Halves
Directions
Prepare an ice bath; set aside. Place 3 tablespoons cold water in a large bowl, and sprinkle with gelatin. Let stand until gelatin has softened, about 5 minutes.
Combine the cream and sugar in a medium saucepan over medium-high heat. Add vanilla bean and scrapings. Gently simmer mixture until bubbles form around sides of pan, about 5 minutes. Remove from heat, and let cool slightly. Discard vanilla pod.
Pour hot cream mixture into gelatin mixture, and whisk until combined. Set bowl in the ice bath. Let cool completely, stirring frequently. Strain the mixture through a fine sieve into a medium bowl. Divide among eight custard cups. Cover tightly with plastic wrap, and chill until set, at least 4 hours or overnight.
To serve, remove the custard from refrigerator, uncover, and top each portion with two poached apricot halves.
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All Reviews for Vanilla Panna Cotta with Poached Apricots
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vanilla Panna Cotta with Poached Apricots
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
