mediterranean · dessert

Panna Cotta with Apricot Sauce

Name: Panna Cotta with Apricot Sauce
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 oz. amaretto liqueur; 1 lb. apricots, pitted and coarsely chopped (I find it unnecessary to peel apricots, the skins are very tender); 1 1/2 t. unflavored gelatin; 2 1/4 cups heavy cream; 3/4 cup Milk; pinch of salt; 1/2 cup sugar; 1 vanilla bean, slit lengthwise

“If you want to add more gluten free recipes to your collection, Panna Cotta with Apricot Sauce might be a recipe you should try. This dessert has 663 calories, 8g of protein, and 51g of fat per serving. For $2.85 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person has tried and liked this recipe. It is brought to you by Foodista. If you have amaretto liqueur, sugar, heavy cream, and a few other ingredients on hand, you can make it. Only a few people really liked this Mediterranean dish. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is not so super. Similar recipes include Ghostly Panna Cottas with Ghastly Sauce(Panna Cotta with Cranberry-Orange Sauce), Spice Girl: Ginger Panna Cotta with Apricot Compote, and Honey Bourbon Pumpkin Panna Cotta with Peach-Apricot Gelée.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Amaretto liqueur1 oz
ApricotsI find it unnecessary to peel apricots, the skins are very tender, pitted and coarsely chopped1 lb
Gelatin1.5 tsp
Heavy cream2.3 cups
Milk¾ cup
Salt1 pinch
Sugar½ cup
Vanilla beanslit lengthwise1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 45 min

1
Prepare the panna cotta: In a medium saucepan, add the milk and then sprinkle the gelatin powder over the top.
2
Let sit for 10 minutes to rehydrate the gelatin.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.

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