Milk and honey panna cotta with apricots recipe

6 ratings

For a tasty treat, try this creamy panna cotta with tender, poached apricots. See method

Ingredients

of the reference intake
Carbohydrate 26.2g Protein 5.6g Fibre 0.9g

Soak the gelatine leaves in cold water for 5 minutes until soft. Put the cream, milk, honey, vanilla pods and seeds into a pan and bring to the boil; remove from the heat and discard the vanilla pods.
Squeeze out the gelatine leaves, stir into the mixture until dissolved, then strain into a jug.
Rinse 6 x 150ml dariole moulds with cold water, but don’t dry them. Divide the mix among them, leave to cool, then chill for 3-4 hours, or until set.
To make the poached apricots, put the sugar, vanilla pod and scraped-out seeds into a pan filled with 300ml (1⁄2pt) water. Place on a low heat until the sugar dissolves. Add the apricots and simmer for 5 minutes, until tender. Leave to cool.
To serve, dip the base of the moulds in hot water, loosen around the inside edge with a small knife, then turn onto the plates. Serve with the apricots.