What to cook with apricots? Compote or jam takes a lot of time, but the dessert will delight. REPLACE with YOUR WEBSITE found you a recipe for Panna cottathat will help to make a dessert with apricots.

Apricot Panna cotta

Ingredients:

  • 450 grams of apricots
  • 1 tsp gelatin
  • 400 ml of fat 30% cream,
  • 100 g sugar
  • 1 tbsp sugar for baking apricots
  • vanilla pod,
  • 50 ml Amaretto,
  • powdered sugar.

Preparation:

  • Remove pits from apricots. Divide into three parts. A third leave, the rest of the apricots put on a baking sheet slices up and precipi sugar.
  • Put the pan in the oven, preheated to 200 degrees. Bake for 7-10 minutes.
  • Gelatin pour three tablespoons of water and leave to swell.
  • Cut the vanilla pod in half lengthwise. Cleanse from the seed. And pod, and the seeds put into a saucepan with the cream and sugar. Put on fire and bring to boil. Then turn off the fire, cover the saucepan with a lid.
  • Baked apricots-put it in a convenient container and with a blender blend them into a puree.
  • Swollen gelatin melt on low heat. But be careful not to let it boil.
  • Strain cream mixture, add to it the gelatine and puree. Mix well.
  • Pour mixture over kremanku and put in the fridge for two or three hours, until fully cured.
  • Take the apricots, which were postponed in the beginning. Finely slice them and pour the liqueur. Let sit for five to ten minutes.
  • Pour the apricot jelly in a sundae dish.
  • Apricot Panna cotta: step-by-step recipe © depositphotos.com

    Panna cotta with apricots and honey.

    Ingredients:

    • 12 apricots,
    • 1 tbsp olive oil
    • a quarter Cup of water
    • 1 tbsp gelatin
    • three cups of cream (35%),
    • med.

    Preparation:

  • Cut the apricots in half, take out seeds. With a brush brush with olive oil.
  • Fry the apricots on a hot grill. On each side spend three or four minutes.
  • Let cool and grind in a blender. Evenly distributed among the six forms.
  • Pour the gelatin with water and let swell.
  • Cream and honey pour into a saucepan and boil over medium heat. Bring to boil and then take off from heat. Add the squeezed out gelatine to the cream. Stir the mass to dissolve the gelatin.
  • Pour the mixture in forms and leave to stand at room temperature for twenty minutes. Then place in the refrigerator for four hours.
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