Name: Buttermilk Panna Cotta with Apricot and Candied Fennel
Yield: 8 Servings
Ingredients: 1 envelope unflavored powdered gelatin (about 2½ tsp.); 2 ¾ cups heavy cream, divided; ⅔ cup plus 3 tablespoons sugar; 3 cups buttermilk; ¾ cup dried apricots, preferably Californian, finely chopped; 1 tablespoon fennel seeds

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Ditte Isager

Buttermilk lightens the traditional all-cream panna cotta base—without sacrificing lusciousness.

Recipe notes