Vanilla Panna Cotta & Poached Apricots
 
Vanilla panna cotta with amaretto-vanilla poached apricots and chopped pistachios.
Ingredients
For the panna cotta:
  • 2 cups (500ml) cream
  • ¾ cup (150g) sugar
  • 1 vanilla bean (can substitute for a teaspoon of vanilla extract)
  • 1 packet (7g) gelatin powder
  • ¼ cup (63 ml) water
For the poached apricots:
  • ~3 cups (750ml) water
  • ~1/4 cup brown sugar
  • ~1/4 cup white sugar
  • ~2 tablespoons honey
  • ~1/4 teaspoon cinnamon
  • ~2 tablespoons amaretto
  • vanilla bean from above (or 1 teaspoon vanilla extract)
  • A few handfuls of apricots, halved and pitted
For serving:
  • pistachios, chopped (optional)
Method
Prepare the panna cotta:
  1. Mix together the cream and the sugar in a saucepan. Score the vanilla bean with a knife and remove the vanilla caviar with spine of the knife (the blunt end of the blade) by running it along the vanilla bean. Add the vanilla caviar and the bean to the cream. If you are using vanilla extract, add it instead. If you are using the vanilla bean then bring the mixture to a simmer, remove from the heat, cover tightly, and let sit for thirty minutes to allow the vanilla flavours to infuse. If you are using vanilla extract this step is not necessary. Remove the vanilla bean (and save it for the apricots) and bring the mixture to a simmer (regardless of whether you are using a vanilla bean or extract). Meanwhile, stir the gelatin into the water. Once the cream begins to simmer, remove it from the heat and stir in the gelatin until it is completely dissolved. If you used vanilla extract, pour the mixture into ramekins (or glasses if you prefer), and set in the fridge to chill overnight. If you used a vanilla bean, then pour the mixture into a large container and place it over an ice bath. Stir the mixture every few minutes until it thickens and you see that the specks of vanilla no longer sink to the bottom (this took me about thirty minutes). Pour into ramekins (or glasses) and chill overnight in the fridge to set.
Prepare the poached apricots:
  1. Bring everything except the apricots to a simmer. Add the apricots. Cover and simmer until tender, about five minutes. Remove the apricots to a container with a slotted spoon and heat the poaching liquid for a few minutes to reduce it slightly. Pour over the apricots and chill completely.
To serve:
  1. Place the ramekin in a bowl of hot water so that the hot water surrounds the sides of the ramekin. This well melt the outer layer of the panna cotta. After about a dozen seconds, remove the ramekin and place a plate on top. Flip the plate and ramekin over so that the panna cotta falls out of the ramekin and onto the plate. Place a few apricot halves on the plate, pour a few spoonfuls of the poaching liquid on top of them (this is optional, I chose not to because it gave a nicer presentation), and sprinkle with chopped pistachios, if using.
Recipe by IronWhisk at http://www.ironwhisk.com/2013/07/vanilla-panna-cotta-poached-apricots/