Panna cotta is lovely summer dessert. It is light and refreshing, and you can prepare it without turning on the oven. I poach the apricots because I think the texture and flavor of poached fruit works well in this panna cotta. It is an extra step, but can be done a day or two in advance.
Apricot Panna Cotta
2 c. water
1/2 c. sugar
1/4 tsp. almond extract
4 large apricots, halved and pitted
In a 2-quart saucepan combine water, sugar, and extract. Bring to a boil to dissolve sugar, then lower heat to a simmer and add apricot halves. Let simmer until apricots are soft, 3-5 minutes depending on the ripeness of the fruit. Remove apricots with a slotted spoon. You will need 1 cup poached apricots for the panna cotta.
2 Tbsp. water
1-3/4 tsp. unflavored powdered gelatin
1 c. poached apricots
1/2 c. 2% milk
1-1/2 c. heavy cream
3/4 c. vanilla granulated sugar or more to taste
pinch of kosher salt
1 drop vanilla extract
1 drop almond extract
In a small bowl combine water with unflavored gelatin and let sit 5 minutes to soften. In a blender purée apricots with milk. Pour purée into a 2-quart saucepan. Add cream, sugar, and salt to the apricot mixture. Heat on medium until mixture is hot but not boiling. Remove from heat and add gelatin mixture and stir to dissolve. Whisk in extracts. Pour into 4 (8 oz.) ramekins, 8 (4 oz.) ramekins, or 20 (1.75 oz.) tasting glasses as in the photo below. Chill 4-5 hours or until firm. Serves 4 or more.