Vanilla Panna Cotta with Apricot Cream

Despite its elegant appearance, panna cotta is very simple to prepare. This dessert is hard to mess up because it is made without turning on the oven, and it is also an excellent choice for hot summer days when refreshing desserts, prepared with minimal effort, often find their way onto our menus. You can prepare the panna cotta in advance and store it in the refrigerator until serving.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Apricot cream

  • 600 g Apricot, raw

  • 4 spoon Water

  • 2 spoons Juice, lemon

  • 100 g Sugar, white

  • 1 piece Spices, cinnamon, ground

  • 10 g Gelatin powder, unsweetened

  • 4 spoon Water

  • 400 ml Sweet cream

  • 200 ml Milk, whole milk

  • 0.5 piece Vanilla, extract, imitation

  • 80 g Sugar, white

Steps

  1. Sprinkle gelatin into a bowl and mix it with cold water. Let it sit for 5 minutes to allow the gelatin to swell and thicken.

  2. Pour milk and sweet cream into a saucepan. Split the vanilla bean in half and scrape out the seeds with the tip of a knife. Add the seeds, sugar, and the vanilla bean to the saucepan. Heat over medium heat, stirring occasionally, until all the sugar dissolves.

  3. Just before the cream comes to a boil, remove the saucepan from the heat. Add the swollen gelatin and mix well until the gelatin completely dissolves in the hot liquid.

  4. Strain the mixture through a fine sieve. Prepare the glasses in which you will serve the dessert and fill them almost to the top with the hot cream. Let it cool to room temperature, then cover the glasses and refrigerate for at least 4 hours (preferably overnight) to allow the cream to cool and set completely.

  5. Wash the apricots and cut them in half. Remove the pits, then add them to a saucepan along with water, lemon juice, sugar, and a cinnamon stick. Bring to a boil, then reduce the heat and simmer the apricots for about 20 minutes until they are completely soft. Add more sugar if needed. Remove from heat and let cool.

  6. Remove the cinnamon stick from the saucepan, then blend the apricots with an immersion blender until smooth. You should get a medium-thick cream, which you layer on top of the set cream. Serve the prepared dessert immediately or store it in the refrigerator until serving. For decoration, you can use mint or lemon balm leaves.

Nutrition Information (Per 100g)

  • Calories: 115.64 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 27.85 g
    • Sugars: 25.75 g
  • Protein: 1.55 g
  • Fiber: 1.78 g