Buttermilk Panna Cotta with Le Hammeau-Poached Apricots

Serves 6. 

Serve with small butter cookies or langue du chat. 

Buttermilk Panna Cotta with Le Hammeau-Poached Apricots


1 1/2 teaspoons unflavored gelatin

1 1/2 cups heavy cream

1 1/2 cup buttermilk

   1/2 vanilla bean, halved, scraped out with tip of knife, reserved

6 tablespoons sugar

very small pinch salt

Le Hammeau-Poached Apricots (recipe below)

Chamomile flowers, garnish  

1. To prepare the panna cotta: Put gelatin in a small bowl with 2 tablespoons water; let soften 5 minutes.

2. Meanwhile, in a heavy-bottomed pot, bring cream, sugar, vanilla bean, and salt to a simmer over medium heat, stirring until sugar has dissolved.  Remove from heat and add buttermilk and gelatin, whisking until completely dissolved.  Transfer mixture to a spouted measuring cup, then divide mixture between 6 serving dishes or ramekins.  Refrigerate until cold and firm, about 3 hours, or overnight.

3. To serve: add 3-4 slices of poached apricots and a few tablespoons of poaching liquid to each pannacotta. Garnish with chamomile flowers, if desired. ( To serve the panna cotta out of the mold, simply run a paring knife around the interior edge of the ramekin or dish. Invert the ramekin onto a serving plate and then, holding the ramekin to the plate, give a firm "shake",  the panna cotta will release onto the plate. Proceed as above.)


Le Hammeau-Poached Apricots

Serves 6


4 cups spring or filtered water

1 1/2   cups sugar

1/4 cup Bellocq - No.12 Le Hammeau tea

6-8 smallish apricots, quartered 

1. In a heavy bottom pot, bring water and sugar to a boil over medium-high heat, stirring occasionally, until sugar has dissolved.  Add the tea, cover, and steep 10 minutes.  Strain into a clean saucepan.  

2. Add the sliced apricots and poach, over low heat, until apricots are slightly softened, about 5 minutes.  Let apricots cool in poaching liquid. (And store in poaching liquid if preparing ahead.)

The remaining poaching liquid can be used to sweeten iced tea or cocktails!

Enjoy! xoxo


maybelle imasa-stukuls

August 09, 2013

This and all your lovely details made our calligraphy workshop so special. I am so inspired by all that you do! xo M


July 28, 2013

Thank you for the recipe! It was delicious and so pretty!!!

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