Dessert

Burnt Apricot & Brown Butter Panna Cotta with Crispy Amaretti Crumb

Name: Burnt Apricot & Brown Butter Panna Cotta with Crispy Amaretti Crumb
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 300ml heavy cream, cold; 100ml whole milk; 40g unsalted butter; 1 vanilla bean, split & scraped; ⅛ tsp ground cardamom; 2g powdered gelatin (about 1 tsp, bloomed in 15ml water); 1 tbsp sugar; 6 fresh apricots, halved & pitted; 2 tbsp honey; 15ml aged balsamic vinegar; ¼ tsp cracked black pepper; ¼ tsp fleur de sel; 50g amaretti biscuits, crushed coarse; 30g roasted hazelnuts, roughly chopped; 2 tbsp mascarpone, whipped with pinch of sugar

A refined summer dessert that celebrates the season's peak apricots: roasted apricot halves are charred in a hot skillet until their edges blacken and interiors caramelize, creating complex burnt-sweet flavors. Their sauce is reduced with aged balsamic and a whisper of black pepper. Beneath sits a silky panna cotta made with brown-buttered cream infused with vanilla bean and a hint of cardamom, topped with crushed amaretti biscuits, roasted hazelnut brittle, and a quenelle of whipped mascarpone. The contrast of hot-charred fruit against cool, creamy panna cotta is essential.

1109cal per serving 15gprotein 69gcarbs 90gfat 20min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this