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