Name: Cardamom panna cotta with spiced apricots
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: Cold
Ingredients: 10 g Sheridans gelatine leaves; 100 ml milk; 500 ml cream double thick; 100 castor sugar; 3 cardamom pods; 16 apricots dried, halved; 250 ml water; 2 Tbs brown sugar; 1 star anise; 1 tsp cinnamon ground; 1/2 tsp nutmeg ground

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Ingredients (11)

For the panna cotta

10 g	Sheridans gelatine — leaves
100 ml	milk
500 ml	cream — double thick
100	castor sugar
3	cardamom — pods

For the spiced apricots

16	apricots — dried, halved
250 ml	water
2 Tbs	brown sugar
1	star anise
1 tsp	cinnamon — ground
1/2 tsp	nutmeg — ground

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Method:

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.