Bake the Book: Buttermilk Panna Cotta with Moscato Apricots
Ports and grappas are fine for rounding out meals during the chillier months, but in the summer only an after-dinner Moscato will do. Light and fizzy with notes of apricot and orange blossom, Moscato is full of absolutely gorgeous stone fruit flavors. While I'd be perfectly happy sipping Moscato all summer long, Romney Steele author of Plum Gorgeous went a step further with this Buttermilk Panna Cotta with Moscato Apricots, incorporating the sweet wine into a dessert that radiates summer sunshine.
Poached in a honey and vanilla scented syrup, the Moscato Apricots are a thing of beauty on their own and could very easily be eaten solo or with spoonfuls of crème fraiche or Greek yogurt. But Steele's Buttermilk Panna Cotta, yellowed with threads of saffron and scented with orange flower water is the perfect compliment to these sweet, wine-infused apricots. Once the apricots are spooned on top of the panna cotta it's easy to see how the flavors of Moscato inspired this sweet-tart and very summery dessert.