Recipe: Vanilla Bean Panna Cotta with Apricot Gelée

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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…

AND THE WINNER IS...EVERYONE!!!

WELL, IT FELT A BIT LIKE PULLING TEETH TRYING TO GENERATE SOME ENTHUSIASM FOR THE "FLOWER FAIRY KIT GIVEAWAY". Perhaps I should have made them into "tooth fairies". Hmmm, actually not a bad idea (note to self: add little silk tooth pouch to flower fairies...call them "tooth fairies").

Getting back to the subject at hand, I want to extend a tremendous THANK YOU to Holly, Felicia, Rachel, Jaime and Julie for entering. I am happy to announce that you have ALL WON! I will be sending each of you a flower fairy kit with enough supplies to make two fairies each. All you need to do is email me your mailing address.
Ladies, thanks again for your participation and support! Happy crafting!
~ Jenn

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