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Panna Cotta with Apricot Sauce

 
One serving costs about $2.85 One serving costs about $2.85

$2.85 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free dessert Mediterranean,Italian,European
spoonacular Score:42%

Spoonacular Score: 42%

 

If you want to add more gluten free recipes to your collection, Panna Cotta with Apricot Sauce might be a recipe you should try. This dessert has 663 calories, 8g of protein, and 51g of fat per serving. For $2.85 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person has tried and liked this recipe. It is brought to you by Foodista. If you have amaretto liqueur, sugar, heavy cream, and a few other ingredients on hand, you can make it. Only a few people really liked this Mediterranean dish. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is not so super. Similar recipes include Ghostly Panna Cottas with Ghastly Sauce(Panna Cotta with Cranberry-Orange Sauce), Spice Girl: Ginger Panna Cotta with Apricot Compote, and Honey Bourbon Pumpkin Panna Cotta with Peach-Apricot Gelée.

Panna Cottan on the menu? Try pairing with Cream Sherry, Port Wine, and Chianti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1 oz
1 oz amaretto liqueur
amaretto liqueur
1 lb
1 lb apricots
apricots
0.86 tsps
0.86 tsps unflavored gelatin
unflavored gelatin
2.25 cups
2.25 cups heavy cream
heavy cream
0.75 cup
0.75 cup milk
milk
1 pinch
1 pinch salt
salt
0.5 cup
0.5 cup sugar
sugar
1
1  vanilla bean bean
vanilla bean bean
1 oz amaretto liqueur
1 oz
amaretto liqueur
1 lb apricots
1 lb
apricots
0.86 tsps unflavored gelatin
0.86 tsps
unflavored gelatin
2.25 cups heavy cream
2.25 cups
heavy cream
0.75 cup milk
0.75 cup
milk
1 pinch salt
1 pinch
salt
0.5 cup sugar
0.5 cup
sugar
1  vanilla bean bean
1
vanilla bean bean

Equipment

measuring cup
measuring cup
sieve
sieve
potato masher
potato masher
kitchen thermometer
kitchen thermometer
ramekin
ramekin
sauce pan
sauce pan
knife
knife
whisk
whisk
bowl
bowl
measuring cup
measuring cup
sieve
sieve
potato masher
potato masher
kitchen thermometer
kitchen thermometer
ramekin
ramekin
sauce pan
sauce pan
knife
knife
whisk
whisk
bowl
bowl


Instructions

  1. Prepare the panna cotta: In a medium saucepan, add the milk and then sprinkle the gelatin powder over the top. Let sit for 10 minutes to rehydrate the gelatin.
  2. 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.
  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. Remove from the heat add the sugar and salt and stir until the sugar is completely dissolved.
  4. 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. 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. Serve the panna cottas, topped with the apricot sauce. (instructions follow)
  5. To make the amaretto-apricot sauce: 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.85
Ingredient
1 ounce amaretto liqueur
1 pound apricots
1.5 teaspoons unflavored gelatin
2.25 cups heavy cream
¾ cups milk
½ cups sugar
1 vanilla bean bean
Price
$0.59
$2.01
$0.43
$2.90
$0.25
$0.14
$5.09
$11.41

Nutritional Information

Quickview
663 Calories
8g Protein
50g Total Fat
46g Carbs
5% Health Score
Limit These
Calories
663k
33%

Fat
50g
78%

  Saturated Fat
31g
198%

Carbohydrates
46g
15%

  Sugar
43g
49%

Cholesterol
156mg
52%

Sodium
68mg
3%

Alcohol
1g
10%

Get Enough Of These
Protein
8g
16%

Vitamin A
4226IU
85%

Vitamin B2
0.37mg
22%

Vitamin D
2µg
18%

Calcium
160mg
16%

Phosphorus
150mg
15%

Vitamin E
2mg
15%

Vitamin C
12mg
15%

Potassium
492mg
14%

Fiber
2g
9%

Selenium
5µg
8%

Vitamin B5
0.79mg
8%

Vitamin K
8µg
8%

Vitamin B12
0.46µg
8%

Copper
0.14mg
7%

Vitamin B6
0.14mg
7%

Magnesium
26mg
7%

Vitamin B1
0.09mg
6%

Zinc
0.74mg
5%

Manganese
0.09mg
5%

Vitamin B3
0.83mg
4%

Folate
16µg
4%

Iron
0.61mg
3%

covered percent of daily need

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