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–+ servings
Prep Time :30 minutes
Chilling :12 hours
Servings: 8
  • 8 small ramekins or glasses
  • Mixing bowls
  • Medium saucepan
  • Small saucepan
  • Whisk
  • 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.