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Apricot and Vanilla Panna Cotta
🇧🇷Brazil
•View in original language
(Português)
0 min(s)
0 servings
Gabriela Barbosa
@gabrielabsantos- Ingredients
- Recipe
- 📍Vanilla Layer:. l
- milk360 ml
- gelatin powder1/4 unit(s)
- sugar80 g
- salt1 to taste
- Pure Vanilla Extract1 tablespoon
- sour cream360 ml
- 📍Apricot Layer:. l
- water240 ml
- packet of unflavored gelatin powder1 unit(s)
- Fresh apricot puree360 g
- Sugar (more depending on how sweet the apricots are)1/4 cup
- In a small saucepan, add the milk, sprinkle the gelatin, stir and set aside for 10 minutes.
- Sprinkle the sugar and salt into the milk and over low heat, stir just until the gelatin is all dissolved, you want your milk to be a little warm, set aside
- In a beaker, add the cream, vanilla extract and milk mixture, stir well
- Place 6 cups in a muffin pan at an angle (you can fill the cavities with paper towels if that helps), pour the milk mixture about 1/2 inch to the rim of the cups, and refrigerate for a minimum of 2 hours
- Make the apricot jelly layer: Up to 20 minutes before the vanilla panna cotta is ready, in a small heat-resistant bowl, add 1 cup of water, sprinkle the gelatin on top, stir and set aside for 10 minutes.
- Meanwhile, in a food processor, pulse the apricots until smooth, pour into a glass
- Place the gelatin mixture in the microwave and heat for about 1 minute, do not let it boil, stir the gelatin until dissolved and add it to the apricot puree, stir well
- Pour the apricot puree into the glasses with the vanilla panna cotta completely and refrigerate for another 2 hours minimum.
- Relax overnight for a fully defined panna cotta
- Store in the fridge, serve fresh
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