Ingredients Panna Cotta:
- 6 leaves white gelatine
- 1 vanilla pod
- 2 containers whipped cream (250 g)
- 250 ml milk
- 3 tbsp sugar
- 1 stick cinnamon
Ingredients Apricot Compote:
- 400 g apricots
- 2 tbsp sugar
- 100 ccm white wine or 2 tbsp lemon juice and water
- 5 mint leaves
For Panna Cotta:
Soak Gelatine in cold water. Cut vanilla pod lengthwise and remove core. Bring whipped cream, milk, sugar, stick cinnamon, vanilla core and pod to a boil, and dissolve gelatine from which excess water has been wrung out. Pour cream-milk through a seive. Rinse small forms or cups (about 100 ccm) with cold water and fill with cream-milk. Let stand overnight in refrigerator to gel.
For apricot compote:
Parboil apricots with boiling water and rinse with cold water. Remove peel cut in half and remove stones. Caramel sugar at medium heat in a large pot. Slowly add white wine (Careful: It sprays!) and soak apricots in it. Cut mint leaves into strips and stir into the compote.
To remove chilled Panna Cotta from the form, dip form in hot water without allowing water to contact the Panna Cotta. Loosen the cream from the form with a knife tip and turn over onto serving plate. Serve Panna Cotta with apricot compote beside it.
Information: About 290 cal, 21 g fat per portion
Tip: Panna Cotta also tastes good with any kind of fresh fruit.