For about 6 servings
7g gelatine leaves
200g white chocolate
3 tablespoons honey
Marsala or Vin Santo (optional)
Put the cream, milk and sugar into a saucepan and melt the sugar, stirring occasionally. Meanwhile, soak the gelatine leaves in cold water for a few minutes.
When the cream begins to bubble up the sides of the pan, take the pan off the heat. Stir in the white chocolate until melted. Squeeze excess water from the gelatine and add them to the mixture, stirring to dissolve. Pour into 6-8 dariole moulds or cups. Stand the moulds on a tray and refrigerate for 5-6 hours or overnight until set.
Preheat the oven to 200° C. Halve the apricots, remove the stones and lay them, flat side down, in a roasting dish. Spoon over the honey and roast in the oven for 8-10 minutes. An optional extra is to add 2 tablespoons Marsala or vin santo to the apricots before roasting.
Dip the base of the cups or moulds in hot water for 10-15 seconds to loosen the panna cotta. Turn each panna cotta out onto a plate and serve with the roasted apricots. Spoon the juices from the apricots over (thinned out if necessary with a little extra Marsala or vin santo).
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours