Panna Cotta with apricot coulis

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A normal Panna Cotta almost turns me into a criminal, serving something so full fat. So İ adapted the pudding to a lighter version.

For 4 big portions you need:

for the pudding

  • 2,5 dl cream
  • 2,5 dl milk
  • 50 grams of sugar
  • 4 gelatine leaves
  • lemon zest of half a lemon

for the coulis

  • 4 fresh apricots
  • 1 lemon juice
  • 2 tablespoons of sugar

 

Slowly bring the milk with cream to the boil, add the sugar and let it simmer for about 10 minutes. Switch off the heat. Soak  the gelatine leaves in cold water (if you use hot water you will not find them again!)

Then stir in the soaked gelatine leaves (check that they are soft) and allow the panna cotta to cool down a bit  before dividing it over the glass cups. İn the meantime grease the bottom of the glass cups lightly with olive oil so they will release easier. And keep whisking lightly every now and then until the mixture is a bit cooler.

Then divide over the cups and store in the fridge to cool down.

Take them out just before serving. Cut along the sides of the cup with a sharp thin knife or hold them shortly in hot water before turning them over on a plate. İ prefer the first because İ don’t want to get messy with the hot water on the plates.

Serve it with a apricot coulis, all you need to do is 4 fresh apricots in the blender, with one lemon juiced, and 2 tablespoons of sugar and blend it shortly until you have a nice coulis.

 

Of course you can make a coulis of other fresh fruits like strawberries or raspberries!

 

 

 

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