Grilled Apricot Panna Cotta

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.


Slice apricots in half and pit then dip in a bit of oil.
grilledapricotsPlace on a hot grill for 3-4 minutes per side.
grilledapricots1Be sure to make extra to eat for breakfast!

pannacotta2Purée then place in bottom of jar/glass, then add panna cotta mixture on top.


 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.

Note: I took a poll with the family and everyone agreed that we would like our apricots on top. To do this you would need to set your panna cotta mixture first, then add the fruit.apricotbite


  1. nagimaehashi

    Grilled panacotta? Who would have thought! This is a brilliant idea! I love grilled fruit. I just never thought to use it in an actual dessert, I usually just eat it pretty plain. Thanks so much for sharing this!


  2. Thalia @ butter and brioche

    awesome idea to grill the apricots.. love that the panna cotta is in a jar too. i can never go past a stone fruit dessert. thanks for sharing!


    1. dishnthekitchen

      You’re very welcome 🙂 Let me know if you give it a try.

  3. chef mimi

    How wonderful is this!!! Just the grilled apricots alone look outstanding, but the combination? Brilliant!!!


  4. Mallory @ Because I Like Chocolate

    What a nice surprise having the apricots at the bottom!


  5. tinywhitecottage

    Hahaha. I’m cracking up at Grazza’s comment! Anyway, your panna cotta looks fantastic! You have just pushed me over the edge and I have to make some. I have been wanting to make panna cotta for several months, now I must. I’ll follow your recipe and put the apricots on top.


    1. dishnthekitchen

      Good! It really worked well for me. I think what I did last year with the rhubarb panna cotta was that I allowed the cream to boil with the gelatin in it. I dunno I can’t exactly remember but FYI I would definitely make this one over and over again. Like I said…next time will be with roasted rhubarb.

  6. foodisthebestshitever

    Aren’t they just cute as heck! Very nice indeed. Smiley face


    1. dishnthekitchen

      and just the right amount of wobble…NOT like jello. I was quite pleased. Next time I will roast rhubarb and top it with that. Mmmmm

    2. foodisthebestshitever

      In the kitchen we call that wobble “titty consistency”!

    3. dishnthekitchen

      yes. I love how you just lay it right out there….panna cotta is like boobs.

    4. foodisthebestshitever

      Good panna cotta is… bad panna cotta is like fake boobs. Smiley face

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.