Vanilla-Almond Panna Cotta with Apricot Sauce

Vanilla-Almond Panna Cotta with Apricot Sauce

Ingredients

Panna Cotta

Apricot Syrup

  • 1 cup sugar
  • 1/2 cup water
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 5 fresh apricots, halved, peeled and pitted
  • Candied almonds for garnish

Directions

For the panna cotta, dissolve the gelatin in boiling water in a small bowl. Heat the cream and vanilla extract in a medium saucepan until warm. Fold in the syrup and dissolved gelatin. Pour equal amounts into each of four to six dessert molds. Chill, covered, for 4 to 5 hours or until firm.

For the syrup, combine the sugar, water, vanilla extract and apricots in a medium saucepan. Cook over medium heat until mixture has the consistency of thick syrup, stirring occasionally. Remove from the heat and let stand until room temperature. Purée in a blender. Strain the mixture through a fine mesh strainer into a glass bowl.

Spoon the syrup over the cold panna cotta and garnish with candied almonds.

Panna Cotta

Apricot Syrup

  • 200 g sugar
  • 120 ml water
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 5 fresh apricots, halved, peeled and pitted
  • Candied almonds for garnish

Directions

For the panna cotta, dissolve the gelatin in boiling water in a small bowl. Heat the cream and vanilla extract in a medium saucepan until warm. Fold in the syrup and dissolved gelatin. Pour equal amounts into each of four to six dessert molds. Chill, covered, for 4 to 5 hours or until firm.

For the syrup, combine the sugar, water, vanilla extract and apricots in a medium saucepan. Cook over medium heat until mixture has the consistency of thick syrup, stirring occasionally. Remove from the heat and let stand until room temperature. Purée in a blender. Strain the mixture through a fine mesh strainer into a glass bowl.

Spoon the syrup over the cold panna cotta and garnish with candied almonds.

  • Nielsen-Massey time icon

    10 minprep

  • Nielsen-Massey yield icon

    4-6servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract