White Chocolate Panna Cotta with Apricots and Za’atar Crumble
- 8 small ramekins or glasses
- Mixing bowls
- Medium saucepan
- Small saucepan
- Fine-mesh sieve
- Food processor
- Baking sheet
INGREDIENTS
- 1 cup plus 1 tablespoon/260 milliliters whole milk
- 1 tablespoon sugar
- 1/2 teaspoon vanilla bean paste or seeds from 1 vanilla pod
- 1 cup/250 milliliters heavy cream
- 5.3 ounces/150 grams white chocolate, finely chopped
- 1 tablespoon/8 grams powdered gelatin
Crumble:
- 1/3 cup/50 grams blanched almonds
- 1/3 cup/50 grams all-purpose flour
- 1/4 cup/50 grams light brown sugar
- 3 1/2 tablespoons/50 grams cold butter, cubed
- 2 teaspoons dried za’atar leaves
- Pinch of flaky sea salt
Compote:
- 1 cup/200 grams fresh apricots, pitted and quartered
- 1/2 cup/100 grams sugar
- 3 tablespoons water
INSTRUCTIONS
- In a small bowl, combine the milk and gelatin. Stir well and let stand for 15 minutes to allow the gelatin to bloom.
- In a medium saucepan, bring the heavy cream, sugar, and vanilla to a gentle simmer over medium heat. Once small bubbles form at the edges, remove from heat and pour the hot mixture over the chopped white chocolate in a heatproof bowl. Let sit for 1 minute, then whisk until completely smooth.
- Microwave the gelatin-milk mixture for 60 seconds until fully melted. Stir until smooth and pour into the chocolate mixture, whisking to combine. Pass the mixture through a fine-mesh sieve into a large measuring cup or pitcher.
- Pour into 8 small ramekins or glasses. Chill, uncovered, for at least 6 hours, preferably overnight, until set.
- To make the crumble, heat the oven to 350°F (175°C). In a food processor, pulse the almonds, flour, sugar, and butter until the mixture resembles damp sand. Add the za’atar and pulse once or twice more, just to incorporate. Spread the mixture on a parchment-lined baking sheet. Sprinkle with flaky sea salt and bake for 12 to 14 minutes, until golden and crisp. Let cool completely. Crumble by hand or pulse again briefly in the food processor.
- For the apricot compote, combine the apricots, sugar, and water in a small saucepan. Cook over low heat, stirring occasionally, until the fruit softens and the mixture thickens to a loose jam consistency, 12 to 15 minutes. Remove from heat and let cool to room temperature.
- To serve, let the panna cotta sit at room temperature for 30 minutes. Top with spoonfuls of apricot compote and a generous sprinkle of crumble.
FAQ
How can I make white chocolate panna cotta without gelatin?
You can use agar-agar as a vegetarian substitute. Use about 1/2 teaspoon of powdered agar-agar for every 1 tablespoon/8 grams of gelatin, though the setting quality will be firmer and slightly less creamy. Bloom the agar in water, then boil it with the milk and cream mixture (unlike gelatin, agar needs to be heated to activate). Whisk well before combining it with the melted white chocolate. Chill as usual until fully set. While agar offers a similar result, the texture of the white chocolate panna cotta will be more jelly-like than silky.
Can I use dried apricots instead of fresh in the compote?
You can use dried apricots if fresh ones are out of season, but you’ll need to rehydrate them first. Soak 1 cup/200 grams of dried apricots in hot water for 30 minutes, then drain and chop. Cook them with the sugar and water as you would with fresh fruit, but expect a thicker texture and a deeper, more concentrated flavor. Add a squeeze of lemon juice to balance the sweetness.
What’s a good substitute for za’atar in the crumble?
Try a mix of dried thyme, toasted sesame seeds, and a pinch of sumac to replicate its herbal, nutty, and tangy profile. A blend of thyme and oregano can work in a pinch, but without sumac it will lack the sour note that balances the sweetness in the white chocolate panna cotta. Avoid Italian herb blends, which often contain basil or rosemary and don’t match the flavor profile. You can also skip the za’atar entirely for a more classic almond crumble without losing the textural contrast.
How do I avoid a grainy texture in the white chocolate panna cotta?
Make sure the white chocolate is fully melted and emulsified into the cream mixture. Use high-quality white chocolate with a high cocoa butter content—avoid white baking chips, which often contain stabilizers that prevent smooth melting. When combining the warm cream with the chocolate, let it sit for a minute before stirring to help the chocolate melt evenly. Also, melt the gelatin mixture completely before adding it in, and strain the final mixture through a fine-mesh sieve to remove any lumps.
Can I make this white chocolate panna cotta in advance?
You can prepare it up to 3 days in advance and keep it covered in the refrigerator. In fact, it benefits from an overnight chill, which improves the texture and makes it easier to unmold if using ramekins. The apricot compote and za’atar crumble can also be made ahead and stored separately—refrigerate the compote and keep the crumble in an airtight container at room temperature. Assemble just before serving to maintain the contrast between the creamy panna cotta and crisp topping.
Can I replace white chocolate with dark or milk chocolate?
White chocolate provides sweetness and structure to the panna cotta, while dark chocolate is more intense and less sweet. If using dark or milk chocolate, reduce the sugar slightly, and make sure the chocolate is chopped finely to ensure even melting. Keep in mind that dark chocolate will create a firmer set and a more bitter finish, which may not pair as well with delicate toppings like apricot.
Can I freeze leftover panna cotta?
Freezing is not recommended for white chocolate panna cotta. The delicate gelled structure tends to break down when thawed, leading to separation and a grainy or weepy texture. If you must freeze leftovers, wrap them tightly and freeze for no more than one week. Thaw overnight in the refrigerator and stir gently before serving, though the consistency may not fully recover. It’s best to make and store white chocolate panna cotta in the refrigerator and consume within a few days for optimal quality and flavor. The compote and crumble, however, can be frozen separately with better results.
