Buttermilk Panna Cotta with Apricot and Candied Fennel

By LRay

Bon Appetit, March 2014, page 100.

Nutritional Information

Calories (kcal) 410 Fat (g) 31 Saturated Fat (g) 19 Cholesterol (mg) 120 Carbohydrates (g) 31 Dietary Fiber (g) 1 Total Sugars (g) 26 Protein (g) 6 Sodium (mg) 135

Ingredients

• 1 envelope unflavored powdered gelatin (about 2 1/2 tsp.)
• 2 3/4 cups heavy cream, divided
• 2/3 cup plus 3 tablespoons sugar
• 3 cups buttermilk
• 3/4 cup dried apricots, preferably Californian, finely chopped
• 1 tablespoon fennel seeds

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Place ¼ cup cold water in a small bowl. Sprinkle gelatin over; let stand 10 minutes.

Heat ½ cup cream in a medium saucepan over medium heat until very warm (it will deactivate the gelatin if it gets too hot). Remove from heat, add gelatin and ⅔ cup sugar, and whisk until they are completely dissolved. Gradually stir in remaining 2¼ cups cream, then buttermilk. Divide among eight small bowls or 6-oz. ramekins and chill until set, at least 4 hours.

Meanwhile, bring apricots, 2 Tbsp. sugar, and 1 cup water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until thickened and jam-like, 20–25 minutes. Let compote cool completely.

Bring remaining 1 Tbsp. sugar and 2 Tbsp. water to a boil in a small saucepan over medium-high heat and cook, swirling often, until thick and syrupy (do not let it take on any color), about 4 minutes. Add fennel seeds and reduce heat to medium. Cook, stirring constantly, until sugar starts to become dry and crystallized, about 2 minutes. Remove from heat and stir until sugar is completely dry and crystallized, about 1 minute longer. Transfer seeds to a small bowl; set aside.

Serve panna cotta topped with compote and candied fennel seeds.

DO AHEAD: Panna cotta can be made 3 days ahead; cover and keep chilled. Compote can be made 1 week ahead; cover and chill.