TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	amaretto liqueur	28.35	grams	None
	apricots	453.592	grams	None
	gelatin	0.857	teaspoons	None
	heavy cream	535.5	milliliters	None
	milk	183.0	milliliters	None
	salt	1.0	pinch	None
	sugar	100.0	grams	None
	vanilla bean	1.0		None

amaretto liqueur

Qty: 28.35

Metric: grams

Price: None

apricots

Qty: 453.592

Metric: grams

Price: None

gelatin

Qty: 0.857

Metric: teaspoons

Price: None

heavy cream

Qty: 535.5

Metric: milliliters

Price: None

milk

Qty: 183.0

Metric: milliliters

Price: None

salt

Qty: 1.0

Metric: pinch

Price: None

sugar

Qty: 100.0

Metric: grams

Price: None

vanilla bean

Qty: 1.0

Metric:

Price: None

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Instructions

Step 1: Prepare the panna cotta: In a medium saucepan, add the milk and then sprinkle the gelatin powder over the top.

Ingredients:

• gelatin
• milk

Equipment:

• sauce pan

Step 2: Let sit for 10 minutes to rehydrate the gelatin.While the gelatin sits, make an ice bath by filling a large bowl with about 2 cups of ice cubes and about 2 cups of cold water, set aside. Measure the cream into a liquid measuring cup or pitcher. Using a sharp knife, cut a slit lengthwise down the vanilla bean and scrape the tiny black seeds from the inside, add the seeds and the pod to the heavy cream and whisk to combine.

Ingredients:

• vanilla bean
• heavy cream
• ice cubes
• gelatin
• cream
• seeds
• water
• ice

Equipment:

• measuring cup
• knife
• whisk
• bowl

Step 3: Heat the milk/gelatin over high heat, stirring constantly, until the gelatin is dissolved and the temperature registers 135 degrees on an instant-read thermometer, about 1 1/2 minutes.

Ingredients:

• gelatin
• milk

Equipment:

• kitchen thermometer

Step 4: Remove from the heat add the sugar and salt and stir until the sugar is completely dissolved.Slowly add in the cream and vanilla, stirring constantly, then transfer the panna cotta mixture to a bowl and set in in the ice bath.

Ingredients:

• vanilla
• cream
• sugar
• salt
• ice

Equipment:

• bowl

Step 5: Let sit, stirring frequently until the temperature reaches 50 degrees. Strain the panna cotta through a fine-mesh strainer and divide evenly between ramekins or serving glasses. Refrigerate until set and chilled, about 4 hours.

Equipment:

• sieve
• ramekin

Serve the panna cottas, topped with the apricot sauce. (instructions follow)To make the amaretto-apricot sauce

Step 1: Combine the apricots, sugar and salt in a medium saucepan. Cook over medium heat, until the apricots release their juices about 5 minutes, stirring frequently. Using a potato masher, mash the apricots to break them down a bit. Off the heat add in the amaretto. Chill until ready to serve.

Ingredients:

• amaretto liqueur
• apricot
• potato
• sugar
• salt

Equipment:

• potato masher
• sauce pan