Milk and honey panna cotta with apricots recipe
For a tasty treat, try this creamy panna cotta with tender, poached apricots.
See method- Serves 6
- 10 mins to prepare and 10 mins to cook and 3 hours to cool
- 320 calories / serving
Ingredients
For the honey panna cotta
- 6 fine gelatine leaves
- 200ml (1⁄3pt) double cream
- 600ml (1pt) whole milk
- 75g (3oz) runny honey
- 2 vanilla pods, seeds reserved
For the poached apricots:
- 50g caster sugar
- 1 vanilla pod, seeds reserved
- 6 fresh apricots, halved
Each serving contains
- Energy
- 1325kJ 320.0kcal
- Fat
- 22g
- Saturates
- 14g
- Salt
- 0.1g
- Sugars
- 26g
of the Reference intake
Carbohydrate 26.2gProtein 5.6gFibre 0.9g
Method
- Soak the gelatine leavesin cold water for 5 minutes until soft. Put the cream, milk, honey,vanillapods 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 poachedapricots, 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.
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