Buttermilk Panna Cotta with Moscato Apricots

Name: Buttermilk Panna Cotta with Moscato Apricots
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Handful pistachios or almonds, lightly toasted and chopped, for garnish; 907 grams apricots, halved (4 pits reserved); 4 servings Apricots in Syrup; 4 cardamom pods, cracked 1 vanilla bean, split; 2 inches lemon peel; 2 Tbsps orange flower honey; 2 teaspoons orange flower water; 1 pinch Pinch saffron, crumbled; 237 milliliters sugar; 237 milliliters water; 237 milliliters Moscato wine

You can never have too many dessert recipes, so give Buttermilk Pann It is a good option if you're following a gluten free and vegan diet. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

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.

Ingredients you will need

Apricot

Cardamom

Vanilla

Honey

Seeds

Sugar

Water

Wine

Equipment you will use

Frying Pan

Pot

Add the apricots and poach for 2 minutes, until they just begin to soften.

Ingredients you will need

Apricot

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.

Ingredients you will need

Apricot

Syrup

Wine

Equipment you will use

Slotted Spoon

Bowl

Pour the hot syrup and spices over the apricots. Chill thoroughly before serving.

Ingredients you will need

Apricot

Spices

Syrup

To make the panna cotta, heat the cream, sugar, orange peel, saffron, and salt in a small saucepan to just under a boil.

Ingredients you will need

Orange Zest

Saffron

Cream

Sugar

Salt

Equipment you will use

Sauce Pan

Remove from the heat, cover, and steep for 30 minutes.

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.

Ingredients you will need

Buttermilk

Custard

Gelatin

Honey

Ice

Equipment you will use

Bowl

Whisk a few times, until cool. Stir in the orange flower water.

Ingredients you will need

Orange Flower Water

Equipment you will use

Whisk

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.

Ingredients you will need

Custard

Wrap

Equipment you will use

Measuring Cup

Plastic Wrap

Ramekin

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.

Ingredients you will need

Custard

Wrap

Equipment you will use

Ramekin

Knife

Bowl

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.

Ingredients you will need

Pistachio Nuts

Apricot

Syrup

Equipment

Ingredients

Servings:

1Handful

pistachios or almonds, lightly toasted and chopped, for garnish 907grams

apricots, halved (4 pits reserved)4servings

Apricots in Syrup 4

cardamom pods, cracked 1 vanilla bean, split 2inches

lemon peel 2Tbsps

orange flower honey 2teaspoons

orange flower water 1pinch

Pinch saffron, crumbled 237milliliters

sugar 237milliliters

water 237milliliters

Moscato wine

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Castello di Ama Chianti Classico San Lorenzo Gran Selezione. It has 4.5 out of 5 stars and a bottle costs about 48 dollars.