Food & Cooking Recipes Dessert & Treats Recipes Vanilla Panna Cotta with Poached Apricots Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 24, 2018 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Servings: 8 The floral sweetness and slightly astringent tanginess of poached apricots makes them an ideal topping for mellow-flavored panna cotta. Ingredients 3 teaspoons unflavored gelatin 4 cups heavy cream 1 cup sugar ½ vanilla bean, split lengthwise and scraped 16 Poached Apricot Halves Directions Prepare an ice bath; set aside. Place 3 tablespoons cold water in a large bowl, and sprinkle with gelatin. Let stand until gelatin has softened, about 5 minutes. Combine the cream and sugar in a medium saucepan over medium-high heat. Add vanilla bean and scrapings. Gently simmer mixture until bubbles form around sides of pan, about 5 minutes. Remove from heat, and let cool slightly. Discard vanilla pod. Pour hot cream mixture into gelatin mixture, and whisk until combined. Set bowl in the ice bath. Let cool completely, stirring frequently. Strain the mixture through a fine sieve into a medium bowl. Divide among eight custard cups. Cover tightly with plastic wrap, and chill until set, at least 4 hours or overnight. To serve, remove the custard from refrigerator, uncover, and top each portion with two poached apricot halves. Rate it Print