Apricot Panna Cotta

Apricot Compte

1 Cup Chopped Dried Apricots
¼ Cup Dried Blueberries
½ Cup Finale Doux
¼ Cup Toasted Slivered Almonds
Combine apricots, blueberries and Finale Doux in a small sauce pan. Bring mixture to a slow boil and reduce heat. Simmer for 10 minutes. Remove from heat and add slivered almonds

Panna Cotta

1 Envelope Gelatin
2 tablespoons cold water
2 cups heavy cream
1 cup half and half
1/3 cup sugar
3 Star Anise
1 Vanilla Bean

Mix gelatin and cold water well in small sauce pan. Gently heat over low until gelatin dissolves, stirring frequently. Mix cream, half and half, sugar, star anise and vanilla bean in a large sauce pan. Bring to low boil over medium heat. Remove from heat stir in gelatin mixture. Divide mixture into 8 ramekins. Chill at least four hours or overnight. Top panna cotta with apricot compote and serve.

Recipe by Sandy Taylor Carlson