Apricot Panna Cotta
In January this year, I used canned apricots to make jam – which I would not recommend, but I had a craving so just had to make it – and was wondering what to do with the leftover syrup. I invented fennel pasta with apricot marinated pork tenderloin, which was really good.
Now I had some more canned apricot syrup to use up last week and again was wondering what to make. And the old faithful panna cotta sprang to mind. So here it is. [And yay – for the first time this year I managed to stick with my resolution not to waffle on in my posts but keep them short and to the point. ]
Apricot Panna Cotta
225 ml cream
125 ml apricot syrup
½ vanilla bean
3 gelatine leaves*
raw cane sugar
*Note: 1 German gelatine leaf is 12 x 7 cm of size. This might vary in other countries!
Soak gelatine leaves in cold water. Heat cream together with the apricot syrup, scraped vanilla seeds and the ½ bean. Bring to a boil, then reduce heat and let simmer for 10 minutes.
Squeeze gelatine leaves to get as much water as possible out of them, then add them to the cream mixture and quickly stir with a whisk to avoid any gelatine lumps.
Keep on simmering for a couple more minutes, then remove from heat and fill the mixture into moulds of your choice. Refrigerate for at least 4 hours, or overnight.
Shortly before serving, remove panna cotta from fridge and remove from the moulds. [Usually turning the moulds upside down and running some hot water over them helps to loosen them.]
Arrange apricot halves on serving plates, sprinkle with about 1 tsp of cane sugar, and torch it with a crème brûlée torch. [Alternatively, put it under your oven grill until the sugar starts caramelizing.]
Add the panna cotta to the apricots, decorating it with an apricot quarter. [My first try was to arrange everything on the serving plate, then torch the sugared apricots – I don’t recommend that because it will melt your panna cotta!]