A simple summer fruit syrup gives dimension to this classic panna cotta.
Vanilla Bean Panna Cotta with Apricot, Cherry, and Tarragon Syrup
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- 3 tablespoons water
- 1 (0.25-ounce) envelope unflavored gelatin
- 2 1/2 cups heavy whipping cream
- 1/2 cup confectioners' sugar
- 1/8 teaspoon salt
- 1 (3-inch) vanilla bean, split lengthwise, seeds scraped and reserved
- Apricot, Cherry, and Tarragon Syrup (recipe follows)
- Garnish: fresh tarragon sprigs
Apricot, Cherry, and Tarragon Syrup
- 1/2 cup water
- 1/2 cup sugar
- 4 slices fresh ginger
- 4 fresh tarragon sprigs
- 1 slice lemon
- 1 cup sliced apricots
- 1/2 cup cherries, halved
For panna cotta
- Spray 4 (3/4-cup) ramekins with cooking spray. Wipe with a paper towel, leaving a thin film of oil. Place ramekins on a small rimmed baking sheet.
- Place 3 tablespoons water in a small bowl. Sprinkle gelatin over water, and let stand for 10 minutes.
- In a medium saucepan, combine cream, confectioners' sugar, salt, and vanilla bean seeds, whisking well. Cook over medium-high heat until very hot but not boiling. Remove from heat, and add gelatin mixture, whisking until blended. Divide mixture evenly among ramekins. Cover with plastic wrap (do not allow to touch surface of cream mixture). Refrigerate until set, approximately 6 hours.
- Gently run a knife around edges of ramekins. Dip ramekins in warm water for about 10 seconds. Place a small, shallow rimmed plate over each ramekin. Invert and gently shake to release panna cotta. Serve with desired amount of Apricot, Cherry, and Tarragon Syrup. Garnish with tarragon, if desired.
- In a small saucepan, bring water and sugar to a boil over medium-high heat, stirring occasionally, until sugar dissolves. Remove from heat; let stand until warm.
- Add ginger, tarragon, lemon, apricots, and cherries. Pour into a bowl. Lightly cover, and refrigerate for 2 hours. Discard ginger, lemon, and tarragon. Store any unused syrup in refrigerator for up to 3 days.
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