This post was featured on GustoTV Guesto Blogger Series. I was the GuestoTV blogger of the month for July 2014.
I remember in the midst of winter, loudly vowing that if only summer were to make an appearance I would never complain about the heat again. I haven’t complained yet though I came very close recently when a friend and I picked one of the hottest days so far to go hiking in Banff National Park. It wasn’t a grueling hike or anything but it was tiring in the heat. Thank goodness that there was relief at the end of the trail in the form of one gorgeous waterfall. We sat quietly waiting to catch our breath while enjoying the slightly cool breeze coming off the moving water, silently congratulating ourselves on a job well done.
When I got home the house was stifling. Turning on the oven or even boiling something on the stove was out of the question so we had a quick, light meal grilled outside with a fresh home grown garden salad on the side. Luckily I had made these lovely little panna cottas the day before. For some reason grilling stone fruit just elevates it to a whole new level and luckily it’s very easy to do. Start this dessert early in the morning when it is still cool as you do need to turn on the stove very briefly to make the panna cotta. Let them set in the fridge for the rest of the day and enjoy after dinner. They are the perfect and not too sweet way to end a hot summer day.
Grilled Apricot Panna Cotta (adapted from Tartelette)
For the apricots:
8 apricots; halved, pitted, and brushed lightly with oil
For the panna cotta:
1/4 cup water
1 tablespoon powdered gelatin
2 cups heavy cream
1/4 cup honey
1 cup full fat buttermilk
Prepare the apricots by grilling them over hot coals until tender (about 3-4 minutes on each side). Let cool and puree until smooth in a food processor. Divide the mixture between 6 jars or glasses.
Prepare the panna cotta:
Place the water in small bowl and sprinkle the gelatin over it. Let that sit while you get the cream and honey to a simmer in a large heavy bottomed saucepan placed over medium heat. When the cream is hot, remove from the heat and whisk in the reserved gelatin until it is completely dissolved. Add the buttermilk and whisk until well blended.
Divide the mixture on top of the apricot puree. Let stand at room temperature for 20 minutes and then refrigerate for at least 4 hours before serving to let the cream set properly.