Let’s make the most of the last of the summer sun and orchard fruits.
The culinary blogger Paprikas brings you little apricot and white nougat cream panna cotta.
Ingrédients
- 200 g white nougat cream
- 60 g caster sugar
- 2 sheets of gelatine
- 1 sachet vanilla sugar
- For the filling: 400 g apricots 60 g sugar 1 vanilla pod 50 g pecan nuts
Ce qu’il vous faut
Réalisation
Soften the sheets of gelatine in a bowl of cold water.
Pour the white nougat cream into a saucepan.
Add the sugar and vanilla.
Bring to the boil.
Remove the cream from the heat and add the gelatine that you carefully strained to remove the water.
Mix the cream gently with a wooden spoon until the gelatine has melted.
Pour the cream into glasses or dessert glasses, leave to cool and then place in fridge for 4 hours.
De-stone the apricots and cut in quarters, put in a salad bowl with the sugar and the vanilla seeds removed from the pod.
Mix, and leave to marinate for 1 hour.
Next, pour the marinated apricots and the syrup they have made into a saucepan and heat.
As soon as the mixture starts to boil, turn off the heat and leave to cool.
Before serving, remove the panna cotta from the fridge and put a 2 tbsp of apricot marmalade in each glass and sprinkle crushed pecan nuts over the top.
Enjoy!