Milk and honey panna cotta with apricots recipe

  • Serves 6
  • 10 mins to prepare and 10 mins to cook, 3 hrs 00 mins to cool
  • 320 calories / serving
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For a tasty treat, try this creamy panna cotta with tender, poached apricots.

  1. Soak the gelatine leaves in cold water for 5 minutes until soft. Put the cream, milk, honey, vanilla pods and seeds into a pan and bring to the boil; remove from the heat and discard the vanilla pods.
  2. Squeeze out the gelatine leaves, stir into the mixture until dissolved, then strain into a jug.
  3. Rinse 6 x 150ml dariole moulds with cold water, but don’t dry them. Divide the mix among them, leave to cool, then chill for 3-4 hours, or until set.
  4. To make the poached apricots, put the sugar, vanilla pod and scraped-out seeds into a pan filled with 300ml (1⁄2pt) water. Place on a low heat until the sugar dissolves. Add the apricots and simmer for 5 minutes, until tender. Leave to cool.
  5. To serve, dip the base of the moulds in hot water, loosen around the inside edge with a small knife, then turn onto the plates. Serve with the apricots.

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  • Ingredients

  • For the honey panna cotta

  • 6 fine gelatine leaves
  • 200ml (1⁄3pt) double cream
  • 600ml (1pt) whole milk
  • 75g (3oz) runny honey
  • 2 vanilla pods, seeds reserved
  • For the poached apricots:

  • 50g (2oz) caster sugar
  • 1 vanilla pod, seeds reserved
  • 6 fresh apricots, halved
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  • Energy 1323kj 320kcal 16%
  • Fat 22g 31%
  • Saturates 14g 70%
  • Sugars 26g 29%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 26.2g Protein 5.6g Fibre 0.9g

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