A post by Caramel Cup

Ingredients

• 600 g heavy cream
• 200 g whole milk
• 70 g granulated sugar
• 1 vanilla bean, split, or 8 g vanilla extract
• 8 g powdered gelatin
• 40 g cold water, for blooming gelatin
• 180 g apricot preserves
• 25 g water, for thinning sauce
• 1 ripe but firm pear, about 160 g, cored and diced
• 6 small mint sprigs, for garnish

Let’s make it

1. Lightly oil six round molds, each about 150 ml, and wipe away any excess so the panna cotta unmolds cleanly.
2. Sprinkle the gelatin over 40 g cold water in a small bowl and leave it to bloom for 5–10 minutes.
3. Combine the cream, milk, sugar, and split vanilla bean in a saucepan. Warm over medium-low heat, stirring until the sugar dissolves and the mixture is steaming; do not boil. Remove from the heat, cover, and steep for 10 minutes. If using vanilla extract, stir it in after steeping.
4. Remove the vanilla bean. Stir the bloomed gelatin into the warm cream mixture until fully dissolved. Divide among the molds, cool briefly, cover, and refrigerate for at least 6 hours, until firmly set.
5. For the sauce, warm the apricot preserves with 25 g water in a small saucepan over low heat, stirring until smooth. Strain if you want a silky finish, then cool completely.
6. To unmold, dip each mold briefly in warm water, keeping the water below the rim, then run a thin knife around the edge and invert onto a plate. Arrange diced pear beside each portion, spoon a little apricot sauce over the panna cotta and plate, and finish with a mint sprig.

Kitchen notes

This is an AI-assisted recipe in development, not kitchen-tested; the photo is decorating inspiration rather than the tested result. Keep covered and refrigerated at or below 4°C, and serve within 2 days. Contains dairy and gelatin; check preserve labels for additional allergens.

Recipe in development · not kitchen-tested.