Panna cotta with apricots and honey
6 servings
20 minutes
Panna cotta with apricots and honey is a refined treat from Italian cuisine, captivating with its tenderness and exquisite taste. This dessert embodies the harmony of honey's sweetness, creamy lightness, and the freshness of apricots highlighted by light grilling caramelization. Historically, panna cotta originated in northern Italy and quickly gained popularity due to its airy texture and versatility. The apricot adds a fruity tartness while the honey provides natural sweetness, balancing the flavor elegantly. It makes a wonderful ending to a romantic dinner or festive feast. It can be served with mint leaves or crushed nuts for added textural contrast. Chilled panna cotta melts in your mouth, leaving a pleasant aftertaste that you want to experience again.
1
Cut the apricots in half and remove the pits. Brush lightly with olive oil and grill on a hot grill for about 3-4 minutes on each side. Let cool and blend. Divide the mixture among 6 molds.
- Apricots: 12 pieces
- Olive oil: 1 tablespoon
2
Soak the gelatin in water and set aside. In a large pot over medium heat, bring the cream and honey to a boil. Remove from heat and add the squeezed gelatin. Whisk well until the gelatin is completely dissolved (if you're unsure if the gelatin has fully melted, strain the liquid through a sieve).
- Gelatin: 1 tablespoon
- Water: 0.3 glass
- Cream 35%: 3 glasss
- Honey: 3 g
3
Pour the mixture into molds with apricots and let it sit at room temperature for 20 minutes, then place it in the refrigerator for at least 4 hours.
- Apricots: 12 pieces