Panna Cotta
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
Preparation:
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.
Serving suggestions:
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.