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…

Vintage Brownie Bookplate & Recipes
A Little Birdie Told Me...No. 60



From my copy of The Brownies Around the World by Palmer Cox, 1893

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Welcome to 
"A Little Birdie Told Me..." Tuesday No. 60!
If you're here to share a craft, recipe or project post,
you'll find the linky and the specifics on how to 
join the party after the features below.

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Whether it's the playful sprites of folklore, the rich chocolatey confection, or the little girls dressed in brown peddling Thin Mints each spring, it's hard not to be smitten with BROWNIES!

Why, just last Thursday I had the pleasure of making the
Double Chocolate Chunk Brownies 
(with Malted Chocolate Frosting)
from the new Joy the Baker cookbook!

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And here's a charming little bookplate
featuring Palmer Cox's Brownies
 for you to print and enjoy.
(click on the image for download)

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It's no wonder why
these incredible brownie recipes
(of all shapes and sizes)
caught my eye this week... 

(Itty Bitty)
 Brownie Chex Mix
from Somewhere in the Middle

(Bite Size)
from Inside Bru Crew Life

(XL)
from The Kitchen Cookie

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If you've been featured 
(here or on Facebook)
feel free to grab a "featured on" button
from the sidebar.
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If you're a fan of the fun finds, foodie tomfoolery
and crafty shenanigans here at Rook No. 17, would
you take a few seconds to show your support with a
 
over at Babble?
THANK YOU!

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Now it's time to link-up and share your creativity!
GUIDELINES FOR GOOD PARTY MOJO:

1)  FOLLOW Rook No. 17.  Aw shucks, it just makes your host feel appreciated.

2)  LINK-UP -- Link-up the URL of a specific post -- craft, recipe, DIY project, or anything else you'd like to show-off.  If you have something for sale, please refer to the "Advertising" section.

3)  POST THE BUTTON OR A LINK-- Grab the code for the button (below) and paste it into your sidebar or the body of your post.

4)  VISIT ONE other link --  Isn't it great, when you're "discovered" by a new fan as a result of linking up to a party?  Pay it forward and make someone's day!

5) OPTIONAL - Leave a comment -- I'll comment back -- simple as that.

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HOW TO:
1) click your cursor in the code box, 
2) right-mouse click and "Select All", 

3) right-mouse click and select Copy. 
4) Paste the code into your sidebar or post.

REMEMBER TO
Visit ONE other link and leave them a comment.


The links are featured from newest to oldest,
so everyone gets a chance to go "first".

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