Panna cotta with rosemary honeyed apricots
One of my all time favourite things about having a collaborative blog with Ginger is the opportunity it provides to play off of each others ideas. That is exactly what I did this week. I’m sure that you remember Ginger’s decadent Cheesecake with honeyed apricots. When I saw it I nearly lost my mind, apricots, fresh or dried are a favourite of mine, and as luck would have it I was on the hunt for a delicious, quick and easy dessert.
I knew that a cheesecake, as yummy as it would have been, wasn’t quite in my timeline. So I stole the honeyed apricots idea, it fit with my timing and I began searching for something to pair them with. In these types of situations I like to turn to google for help. I did numerous random searches like “best easy dessert in the world” or “quick and easy dessert”, what kept coming up for me was Panna Cotta. Apparently, if you don’t know how to make Panna Cotta, you should, because it is a lifesaver. Not only are the ingredients simple but you can easily fancy it up with a little fresh fruit, a compote or honeyed apricots!
Perfect Panna Cotta
Server 4 | Adapted from David Lebovitz
You can find the recipe for the Honeyed apricots with Ginger’s cheesecake recipe.
1 cup half-and-half
1 cup whole milk
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1 teaspoons of vanilla extract
1 packets powdered gelatin (about 4 1/2 teaspoons)
3 tablespoons cold water
Heat half and half, milk and sugar in a sauce pan. Once the sugar has completely dissolved remove the pan from the heat and add in the vanilla.
Lightly oil four custard cups or teacups with a flavourless oil.
Add cold water to a medium mixing bowl and gently sprinkle the gelatine powder over the water. Allow to sit for 5 to 10 minutes. Pour the warm Panna Cotta mixture into the medium bowl and stir until the gelatine is full dissolved.
Divide the Panna Cotta mixture amongst the four oiled cups and chill until firm. This will take about 2 to 3 hours. If you are unmolding your Panna Cotta run a sharp Knife around the edge of the dish, unmold onto individual serving plates and top as desired. Enjoy!
