Buttermilk Panna Cotta With Moscato Apricots Recipe

Name: Buttermilk Panna Cotta With Moscato Apricots Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

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.
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.
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.
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.

1250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds apricots, halved (4 pits reserved), 1 cup Moscato wine, 1 cup water, Scant 1 cup sugar, and more.

Yes, Buttermilk Panna Cotta With Moscato Apricots Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!