Classic Italian dessert with a French twist. This mouthwatering Apricot Panna Cotta has a silky smooth texture and some unexpected flavor. One of the easiest desserts that can be prepared in advance.
Apricot Panna Cotta
Do you know that this is my 3rd Panna Cotta recipe on this blog? And although, I try not to post similar recipes, there’s no way I could pass on the opportunity to present you a French version of this decadent Italian treat.
Not too long ago I told you about my new cookbook by Mimi Thorisson – A Kitchen in France: A Year of Cooking in My Farmhouse. I love it! There are so many great rustic recipes that go beyond traditional French Onion Soup. There’s something about Mimi’s narrative style that makes her recipes sound delicious. Long story short, this Apricot Panna Cotta is Mimi’s twist on traditional Italian dessert.
Believe me, I’ve tried many Panna Cotta recipes. This recipe is by far one of my favorite. I really enjoyed the addition of Apricot Compote to this dessert. It freshened up the taste and brought out some unexpected flavor. To make Apricot Compote, Mimi used anise star.
I’ve never used anise before, so when I was shopping for the ingredients, I thought it wouldn’t hurt for me to skip anise. But let me just tell you, I’m so glad I didn’t. And you my friend, don’t skip it too!
Anise has a mild licorice flavor, sweet and herbal notes at the same time. It certainly elevates the taste of Apricot Compote making it even a better addition to such decadent yet easy dessert.
If you have any leftovers of the apricot compote, go ahead and add into your breakfast oatmeal or spoon it on a muffin. It’s yummy!
On top of that, apricots are so in season right now. Go and stock up or pick your own and make this easy and crowd-pleasing dessert that everyone will love.
- 1 tablespoon and 2½ teaspoons powdered gelatin
- 2 tablespoons warm water
- 3¼ cup milk
- 1 cup heavy cream
- 1 teaspoon of vanilla extract
- ⅔ cup sugar
- 1 pound apricots, halved and pits removed
- 3 tablespoons water
- ½ cup sugar
- 1 star anise
- 2 tablespoons lemon juice
- Dissolve gelatin in 2 tablespoons of warm water and set aside.
- In a medium saucepan combine milk, heavy cream and sugar and bring to a simmer over medium low heat. Stir until sugar dissolves.
- Off the heat and add vanilla and salt.
- 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.
- Divide the Panna Cotta mixture among 8 4-ounces ramekins. Let it cool and refrigerate for at least 4 hours.
- 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.
- To serve, top Panna Cotta with about a tablespoon of Apricot Compote, a few blackberries and a few mint leaves.
Panna Cotta can keep for up to 2 days, covered in a refrigerator.
Tell me, have you tried Panna Cotta before? What is your favorite topping?
If you make this recipe, don’t forget to snap a photo and post it on Instagram with a hashtag #lavenderandmacarons.
I’ll see you soon!
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