Buttermilk panna cotta with Moscato apricots from Serious Eats

  • saffron
  • apricots
  • buttermilk
  • heavy cream
  • gelatin
  • lemons
  • oranges
  • orange flower water
  • vanilla beans
  • pistachio nuts
  • sugar
  • Moscato wine
  • green cardamom pods
  • orange blossom honey
  • vanilla sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Queezle_Sister on July 28, 2014

    his recipe came from the book Plum Gorgeous, and was featured as a "cook the book" serious eats feature. Its an amazing panna cotta with an even more amazing apricot sauce. The Panna Cotta is 50% buttermilk, so a bit lighter than some recipes. But it includes saffron and orange peel - and allows them a 30-minute steep in the hot cream. Then you proceed as usual, except you must sieve it before chilling. You also prepare an apricot syrup for on top - apricots cooked in Moscato wine (very sweet) with cardamom, vanilla bean, and lemon peel. After poaching to soften the apricots, you then cook down the wine/spice mix till it is syrupy. I made a 5X batch to serve to a work party, with everything done in my electric frying pan. Rave reviews, especially the syrup.

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