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Buttermilk Panna Cotta with Moscato Apricots
[Photograph: Sara Remington]
Moscato wine has a lovely hint of apricot flavor, making this pairing pure stone fruit genius.
Reprinted with permission from Plum Gorgeous by Romney Steele. Copyright © 2011. Published by Andrews McMeel. Available wherever books are sold. All Rights Reserved.
Buttermilk Panna Cotta with Moscato Apricots
About This Recipe
| Yield: | 4 to 6 |
| Active time: | 1 hour |
| Total time: | 1 hour plus chilling time |
| This recipe appears in: | Bake the Book: Buttermilk Panna Cotta with Moscato Apricots |
Ingredients
- Apricots in Syrup
- 2 pounds apricots, halved (4 pits reserved)
- 1 cup Moscato wine
- 1 cup water
- Scant 1 cup sugar
- 2 tablespoons orange flower honey or other light honey
- 4 cardamom pods, cracked 1 vanilla bean, split
- 2 (1-inch) strips lemon peel
- Panna Cotta
- 1 2⁄3 cups heavy cream
- 1⁄4 cup vanilla sugar
- 1 (1⁄2-inch) strip orange peel
- Pinch saffron, crumbled
- Dash salt
- 1 1⁄3 cups buttermilk
- Scant 1 1⁄2 teaspoons granulated gelatin
- 2 tablespoons orange flower honey
- 2 teaspoons orange flower water
- Handful pistachios or almonds, lightly toasted and chopped, for garnish
Procedures
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1
To prepare the apricots, crack open the pits, using a hammer or back of a heavy frying pan to get at the kernels. Soak the kernels in water for 15 minutes. In a saucepot, bring the wine, water, sugar, honey, and cardamom to a boil. Scrape in the vanilla seeds, and drop in the pod and the kernels. Simmer over low heat for 10 minutes. Add the apricots and poach for 2 minutes, until they just begin to soften.
-
2
Transfer the apricots with a slotted spoon to a glass bowl. Bring the wine syrup back to a boil and simmer rapidly until thick and syrupy, about 15 minutes more. Pour the hot syrup and spices over the apricots. Chill thoroughly before serving.
-
3
To make the panna cotta, heat the cream, sugar, orange peel, saffron, and salt in a small saucepan to just under a boil. Remove from the heat, cover, and steep for 30 minutes.
-
4
Place the cold buttermilk in a bowl and sprinkle with the gelatin, swirling a few times until dissolved. Rewarm the custard and stir in the buttermilk mixture and the honey. Bring to a boil and cook for 2 minutes, until it begins to thicken. Strain the custard into a bowl set over ice. Whisk a few times, until cool. Stir in the orange flower water.
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5
Transfer the custard to a measuring cup and divide evenly among 4 to 6 molds—teacups work well—or other shallow ramekins. Cover with plastic wrap and chill until set.
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6
To unmold, wrap a warm towel around the bottom of each cup or ramekin for 30 seconds or so, then slide the tip of a thin knife around the edges of the custard to loosen from inside the bowl. Turn over onto chilled plates.
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7
Spoon 2 to 3 poached apricot halves around the custards, drizzling each with some syrup. Dust a bit of chopped pistachio over the top of each.
