Recipe: Vanilla Bean Panna Cotta with Apricot Gelée

Panna Cotta, an Italian dessert of silky, sweetened cream set with gelatin, is all at once simple, classic and elegant.  It is, at its best, subtle, not overly sweet, and the perfect way to end a meal on a light and refreshing note.
Panna cotta comes together quickly and can be molded in any type of vessels you choose -- from ramekins to demitasse, martini glasses to mason jars.  I like to compliment my panna cotta with a thin layer of gelée -- a gelatin stabilized glaze made from fresh fruit.  Apricots are in season right now, and are bursting with summer sweetness, so I chose to do an apricot gelée.  You can use my recipe with any type of fruit you'd like.  
Here are some photos of panna cottas I've made in the past with a variety of gelées and vessels:
Vanilla Panna Cotta with a Honey Gelée and Bee Pollen
Lemon Panna Cotta, no gelée
Meyer-Lemon Panna Cotta, Strawberry-Rhubarb Gelee

I like to decorate my desserts with edible flowers, especially in summer and springtime. My theme fo…


Some time in early 2009 I got the crazy notion to start a blog where I could share my original crafts, recipes and ideas for creative living.  I started as "Rook No. 17", which was re-branded to Jennuine in 2015 to better reflect the genuine me.  I blog for fun, on no particular agenda, and at the whim of my current fancies and fascinations.  

My "real job" is as a full-time high school culinary arts instructor.  I teach the National Restaurant Association ProStart curriculum in a 3-year program that prepares high school students to work in the foodservice and hospitality industry (and to never be limited to ramen and cold cereal out in the real world).  It's my dream-job-come-true, second only to my first calling -- Mother to five kidlets who keep me grounded and focused on what's important.

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