Friday, July 22, 2011

Apricot & honey panna cotta

Apricot & Honey Panna Cotta
Recipe adapted from Tartelette
Serves 4

12 apricots
olive oil
sugar if needed

50 ml water
2 sheets gelatin
500 ml cream
2 big tablespoons honey

[1] Cut the apricots in half and remove the pit. Brush lightly with olive oil. On the BBQ or in a small pan, cook the apricots until tender. If needed puree in a food processor until smooth and add sugar if the apricots are not sweet enough. Divide the mixture between 4 glasses.

[2] Place the water in a small bowl and add the gelatin. Reserve.

[3] In a large heavy bottomed saucepan placed over medium heat, bring the heavy cream and honey to a simmer. When the cream is hot, remove from the heat and whisk in the reserved gelatin until it is completely dissolved. Divide the mixture on top of the apricot puree.

[4] Let stand at room temperature for 20 minutes and then refrigerate for at least 5 hours before serving to let the cream set properly.

The panna cotta is also great with some maple syrup on top, I'm sure it would also be delicious with a warm berry sauce, or some fresh strawberries.

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