Friday, July 22, 2011
Apricot & honey panna cotta
Apricot & Honey Panna Cotta
Recipe adapted from Tartelette
sugar if needed
50 ml water
2 sheets gelatin
500 ml cream
2 big tablespoons honey
 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.
 Place the water in a small bowl and add the gelatin. Reserve.
 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.
 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.