Apricot panna cotta
A feather-light summer dessert.
Ingredients:
- 200 g apricots
- 80 g granulated sugar
- 400 ml cream
- half a vanilla bean or a pinch of ground vanilla
- 5 gelatin sheets
- Medokomerc honey
- apricots for decoration
Instructions:
-
Thinly grease silicone molds with oil.
-
Soak the gelatin sheets in cold water and let them swell.
-
Boil the cream with the vanilla bean and sugar and remove from heat. Add the squeezed gelatin sheets, stir until dissolved in the cream.
-
Wash, pit, and finely chop the apricots, put them in a saucepan, simmer and blend with an immersion blender into a pulp, and stir into the cream, mix well and pour into molds, let cool and transfer to the refrigerator to cool and solidify.
-
Turn the molds out onto plates, garnish with apricots, and drizzle with honey.