INGREDIENTS
1 cup and 1 tbsp whole milk
1 tbsp sugar
½ tsp vanilla bean paste
1 cup heavy cream
6 oz white chocolate, finely chopped
1 tbsp powdered gelatin
B&R Apricot Topping
DIRECTIONS
1. In a small bowl, mix your milk and gelatin together. Stir until smooth, then let it sit for 15 minutes to bloom.
2. In a medium saucepan, gently heat the heavy cream, sugar, and vanilla over medium heat until tiny bubbles appear around the edges. Remove from heat. Pour the hot cream mixture over the chopped white chocolate in a heatproof bowl. Let it sit for 1 minute, then whisk until completely smooth.
3. Heat the milk-gelatin mixture in the microwave for about 45-60 seconds, or until fully melted. Stir well, then whisk it into the white chocolate mixture. For a smooth texture, strain the mixture through a fine-mesh sieve into a large measuring cup or pitcher.
4. Divide the mixture evenly among 8 small ramekins or glasses. Refrigerate, uncovered overnight.
5. Before serving, let the panna cotta sit at room temperature for about 30 minutes. Top each portion with B&R Apricot Topping and enjoy!