Vanilla Bean
Panna Cotta with
Apricot Balsamic
Silky, no-bake, and finished with a warm drizzle of Aged Blenheim Apricot White Balsamic. Elegant enough for guests, easy enough for a Tuesday.
Panna cotta has a reputation for being fussy, but it's really just cream, sugar, and a little patience while it sets in the fridge.
This one is kept simple on purpose — real vanilla bean, good cream, and a gentle set, so nothing distracts from the finish: a warm drizzle of Aged Blenheim Apricot White Balsamic right before serving. It's fruity, a little tart, and turns a basic panna cotta into something people ask about.
Make it the night before, forget about it, and pull it out to a genuinely impressive dessert with about two minutes of work at the end.
Why the Balsamic Goes on Right Before Serving
Warming the balsamic slightly before drizzling makes it more fragrant and pourable, and doing it at the last minute keeps the panna cotta's surface clean and glossy instead of letting the balsamic soak in and dull the color. A minute in a warm saucepan, or a few seconds in the microwave, is all it needs.
A good panna cotta is mostly patience. The balsamic is what makes people ask for the recipe.
— The Olive 'n Vinnie's KitchenFresh apricot slices on top aren't required, but they're a nice way to echo the balsamic when they're in season.
The Finishing Drizzle
Aged Blenheim Apricot White Balsamic
Sweet, sun-ripened apricot flavor with a bright, tangy finish. Beautiful warmed and drizzled over desserts, stirred into sparkling water, or used to glaze a simple fruit tart.
Shop This ProductFrom the Olive 'n Vinnie's Kitchen
Vanilla Bean Panna Cotta with Apricot Balsamic
Elegant enough for guests, easy enough for a Tuesday.
Ingredients
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 1 vanilla bean, split and scraped (or 1 tbsp vanilla extract)
- 2 1/4 tsp (1 packet) unflavored gelatin
- 3 tbsp cold water
- Pinch of salt
- 1/4 cup Blenheim Apricot White Balsamic
- Fresh apricot slices, for garnish (optional)
- Crushed pistachios, for garnish (optional)
Instructions
- Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes.
- Warm the cream, milk, sugar, vanilla bean, and salt in a saucepan over medium heat, stirring until the sugar dissolves. Do not let it boil.
- Remove from heat and whisk in the bloomed gelatin until fully dissolved.
- Strain the mixture to remove the vanilla pod, then divide among 4-6 ramekins or glasses.
- Chill for at least 4 hours, or overnight, until fully set.
- Right before serving, warm the balsamic slightly in a small saucepan or for a few seconds in the microwave.
- Drizzle generously over each panna cotta and garnish with fresh apricot slices and crushed pistachios, if using.
Make It Your Own
Swap the vanilla bean for orange or lemon zest steeped in the cream for a citrus version, or fold a tablespoon of the balsamic directly into the cream mixture before setting for apricot flavor throughout instead of just on top. A crumble of shortbread on the side is also a lovely addition if you want some texture.
This same Blenheim Apricot Balsamic is beautiful on a cheese board with brie or goat cheese, or stirred into a glass of prosecco for a simple, elegant drink. Come taste it in the shop before your next dinner party.
Come taste before you buy.
Stop by our Glen Ellyn store to taste the Blenheim Apricot Balsamic before your next dinner party.
449 N. Main Street, Glen Ellyn, IL 60137 · (630) 534-6457
Mon–Fri 10am–5:30pm · Sat 10am–5pm
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