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…

Lemon Blueberry Sour Cream Baked Doughnuts {Gluten-Free Recipe}


It's huckleberry season here in the fog blanketed forests along the bay.  I've been picking the diminutive sweet/tart huckles since I was a child growing up here, so it's a tradition that I enjoy sharing with my girls.  Rainy days have been few and far between this year, so the pickings were slim, but between me, my girls and their two friends, we managed to harvest enough little berries to make a sweet treat.

We re-use strawberry baskets lined with coffee filters when we go picking.
Yes, the recipe does say "Blueberry" rather than "Huckleberry" because I don't expect everyone to have huckleberries growing in their back yard.  Besides, these moist and cakey little doughnut gems are too good to reserve for one small season of the year.  Small, wild blueberries can be found year-round.  I buy mine in the freezer section of Trader Joe's.

These delicious chocolate doughnuts can be made gluten-free by swapping out the AP flour for GF flour. 

Both my daughter and her friend can't eat gluten, so our huckleberry haul was the perfect opportunity to come up with another baked doughnut recipe.  If you've been reading along this month, you'll recall the Baked Chocolate Doughnuts with Salted Caramel Glaze recipe that I shared last week.  I was happy to find that a 1/1 swap of gluten-free flour for the all-purpose flour yields a perfect little chocolate doughnut!

If you don't have a problem with gluten, you can use regular flour (the same amount) in this recipe.


Lemon Blueberry Sour Cream {baked} Doughnuts 

makes 22-24

  • 2 large eggs
  • 3/4 cup granulated sugar (I used Morena non-GMO sugar from Zulka)
  • 1 cup sour cream
  • Zest of 1 lemon
  • 2 Tablespoons lemon juice
  • 2 Tablespoons melted butter
  • 1 Tablespoon oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups gluten free flour (I used Trader Joe's)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 cup wild blueberries or huckleberries (fresh or frozen, rinsed and dried)
  • Buttery lemon glaze (recipe below)

Preheat oven to 325 degrees F
Grease a 12-cavity doughnut pan with spray or butter

Step 1:  In the bowl of a standing mixer fitted with a balloon whisk, whip eggs and sugar on medium-high for 3 minutes till pale and fluffy.  Add sour cream, lemon zest, and lemon juice and stir just to combine.

Step 2:  In a small bowl, melt butter.  Stir in oil and vanilla.  Add this mixture to the egg mixture.  Stir to combine.

Step 3:  In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  Add berries and toss gently with a fork to coat.

Step 4:  Add berry mixture to the wet ingredients.  With a wooden or silicone spoon, stir gently, folding in the berries, until combined.

Step 5:  In a pastry bag or plastic zip bag, place half of the batter.  Snip a 1/2" hole in the tip of the bag.  Pipe batter into the cavities of the doughnut pan (2/3 full). 

Step 6:  Bake doughnuts on middle rack of oven for 12 minutes.  Cool for 5 minutes before removing from pan.  Re-grease pan and repeat with remaining batter.  Allow doughnuts to cool on a wire rack.  When cool, the doughnuts will firm up a bit and will be ready to glaze.


 For the glaze
  • 2 tablespoons butter
  • 1/4 cup lemon juice
  • 2 1/2 cups powdered sugar, plus more for dusting
Step 7:  In a small bowl, melt butter.  Whisk in  lemon juice and powdered sugar until smooth.  Transfer to a smaller bowl with a mouth wider than the width of a doughnut.  Dip the bottom of each doughnut in the glaze, then turn upside-down and place on a wire rack to dry.  When all doughnuts have been glazed and glaze has set, dust with powdered sugar.




Note:  I have found that with gluten-free flour baked goods, they are better the first day.  They are still tasty the second day, but the gf flour begins to dry out a bit.


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