Cardamom panna cotta with spiced apricots

Recipe from: October 2010
spice

Ingredients 13
Servings 8
Time 20 mins

Ingredients

  • For the panna cotta
  • 10
    g
    gelatine sleeves
  • 100
    ml
    milk
  • 500
    ml
    double cream
  • 100
    caster sugar
  • 3
    cardamom pods
  • For the spiced apricots
  • 16
    dried apricot halves
  • 250
    ml
    water
  • 2
    Tbs
    brown sugar
  • 1
    star anise
  • 1
    tsp
    cinnamon
  • 1/2
    tsp
    nutmeg
 

Method

20 mins
 
For the panna cotta
Fill a small bowl with water, add the gelatine and leave to soak.
Pour the milk into a saucepan and bring to just below simmering point, then remove the pan from the heat.
Do not allow it to boil.
Drain and squeeze out the gelatine and add to the milk.
Crush the cardamom pods to release the seeds and discard the pods.
Pour the cream into another saucepan, add the sugar and cardamom seeds and bring to the boil over a low heat, stirring constantly.
When it comes to the boil, immediately remove the pan from the heat, stir in the milk mixture. Strain through a sieve to remove the cardamom seeds.
Pour into your ramekins or daroile moulds.
Chill in the refrigerator for several hours until set.
For the apricots:
Soften the apricots in the 250ml boiling water for up to an hour.
Remove and cut into strips, keeping the water.
Place the butter, apricots and spices in a pan and sauté for a few minutes.
Place in the sugar and the reserved water and let it simmer until syrupy.
To serve:
Turn out the panna cotta on to a plate and place a spoon of spiced apricots next to it. Garnish with mint and serve.
 

Read more on: dairy  |  sauté
 

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