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…

Lighten Up With Seasonal Treats ~ A Little Birdie Told Me No. 68

By the pricking of  my thumbs, something delicious this way comes...

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Welcome to 
"A Little Birdie Told Me..." Tuesday No. 68!
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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Cooking with local, seasonal ingredients is a wonderful way to add variety to your plate.  Today I'm featuring three recipes that use produce that is in season in April & May.  Which season is your favorite for produce?

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Rhubarb
Rhubarb Frangipane Tart
from Culinary Adventures with Camilla


Berries
Frozen Yogurt Berries
from Bringing Beauty


Strawberries
Strawberry Sorbet
from Homegrown Beanes


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