Vanilla Bean Panna Cotta with Brandied Apricots ~ this cool eggless custard with a silky texture is easy to make and always popular. It’s the perfect summer dessert!
Vanilla Bean Panna Cotta is for those who appreciate incredible texture in their desserts…
Panna Cotta is Italian for baked cream. It’s related to custard, flan, crème brûlée, coeur de crème, pot de crème, and mousses, but it’s probably the simplest of all of them. There is no tricky cooking with eggs involved—the gelatin thickens the cream and is practically foolproof. It’s a good one to make for guests because practically everyone likes it. It’s cool silky light texture makes it a perfect hot weather dessert.
Sweet tart apricots are the perfect base for my silky panna cotta
I have two big bags of apricots and peaches fresh from the farmer’s market this weekend. The only problem is, you don’t get the luxury of time with ripe fruit like this. You have to be on your toes, pick a plan of action and get right to it. He who hesitates is lost. I know because I’ve hesitated, and lost, many times before.
This panna cotta seemed like a good first plan, one, because I’ve never made it before and two, it only required sacrificing a few of my apricots. I stewed them in a little sugar, water, brandy, and vanilla and that alone turned out to be worth the price of admission. I even spooned a little of the hot apricots over a small mound of vanilla ice cream so I could report back to you. It was possibly the best topping for ice cream I’ve ever tasted and I seriously could have stopped right there.
I love to serve dessert in individual little Mason jars
Sometimes you’ll see panna cotta served little jars or bowls, like I’ve done, and other times you’ll see it turned out onto bowls or plates. It can be plain, or made along with a sauce of some sort, either under it or over it. Usually it’s served in fairly small sized portions, mine are a little on the large side. I could have portioned out 6 or even 8 smaller servings. I based my panna cotta on this recipe.
I’m crushing on apricots lately!
- Apricot Jalapeño Jam
- Fresh Apricot Pie
- Chocolate Dipped Apricots
- Caramelized Apricot Upside Down Cake
Vanilla Bean Panna Cotta with Brandied Apricots
Ingredients
For the panna cotta
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 vanilla bean
- 1/2 cup sugar
- 2 1/2 tsp gelatin powder, one 1/4 oz. packet
for the brandied apricots:
- 5 apricots, pitted and sliced
- 1/4 cups sugar
- 1/2 cup water
- 1/4 cup brandy, or Cognac
- 2 tsp fresh lemon juice, (a good squeeze)
- 1/2 tsp vanilla extract
Instructions
- Put the apricots, sugar, and water in a small saucepan. Bring to a boil and simmer the apricots for about 3 minutes, just until they soften but haven't broken down. Remove the apricots with a slotted spoon and layer them at the bottom of your serving dishes or jars.
- Add the brandy and lemon juice and boil the sauce for another 10 minutes or so, until it is reduced to a thick syrup. Take it off the heat and stir in the vanilla. Pour the syrup evenly over the apricots, about a tablespoon or so over each jar, don't drown the apricots.
- Meanwhile make the panna cotta---Pour the milk and cream into a saucepan, and add the vanilla bean seeds and the bean itself. Bring it up to a simmer. Turn off the heat and let it steep for about 10 minutes.
- Remove the vanilla bean pod, and add the sugar to the pan. Reheat the mixture and stir, just until the sugar is completely dissolved. Takeoff the heat.
- Put 2 tablespoons of boiling water in a small glass and sprinkle the gelatin over it. Let it sit for a few minutes while the gelatin softens.
- Stir the gelatin into the water until it is completely dissolved. Whisk it into the hot milk and cream mixture and blend it well.
- Carefully pour the mixture into the serving jars, filling to the top. Try not to disturb the apricots too much.
- Refrigerate until firm, about 4 hours.
Nutrition
I never quite know what to do with apricots because I find they are either super good or super bad…but in this panna cotta they could only possibly be super good!
I know exactly what you mean, and I do think cooking transforms them even when they’re a little blah in the raw.
Love panna cotta! And brandied apricots yum yum…………..
oh my goodness. What to say first. The idea of homemade vanilla panna cotta is one thing but you upped the anty by adding in the vanilla bean and brandy. YUM YUM YUM!
How fun would this be to take on a picnic in those fun little jars, it loos wonderful Sue. Have fun with Molly, I know every minute is precious!
The only thing I noticed, Chris, is that gelatin melts back to liquid at room temp, so you’d have to keep them cold if they were going on a picnic.
never been a huge fan of panna cotta but i’m getting through apricots by the dozen at the moment as they’re a great source of roughage although i’m not sure the brandy is quite as good!… beautiful pics as always x
I’ve never actually tried panna cotta till now, and I quite like it. It has such an unusual texture, so silky!
I made my first panna cotta ever last month and there is no turning back.
Ooh, I have to check your blog to see what you made!
I am a sucker for little jars:) Cute cute!
I’m sure your vanilla bean panna cotta would stand on it’s own as a lovely dessert but with the brandied apricots..watch out for an even more flavorful and delicious treat! I love apricots and while I didn’t see any at our farmer’s market last week, they will most likely put in an appearance next week or very soon;-) Your recipe index is amazing to see-so many interesting recipes to try-thanks for all your inspiration!
Thanks Patty—we do get things a little early in Los Angeles, but the apricots and peaches come and go so quickly I like to pounce on them early.
I could go for some ripe apricots right now – stewed with sugar and brandy – wow. I bet that is delicious – especially on ice cream or in a panna cotta. These are so pretty and I adore the presentation in the jars.
Oh my gosh, on the ice cream it was crazy! I think I have to stew up the rest of the apricots to keep in reserve for the rest of the summer.
Sue this is gorgeous! I have never made panna cotta and I don’t know why! You have just set my wheels turning! And I looooove apricots. Such a special little fruit. And brandied apricots…wow, just wow!
Lately I’ve really been appreciating how a little cooking intensifies the flavors and colors of fruit— the apricots were just explosive.