Apricot panna cotta
- 30ml (2 tbsp) water
- 10ml (2 tsp) gelatine
- 250ml (1 cup) fresh cream
- 100g icing sugar
- pinch of salt
- 500ml (2 cups) plain yoghurt
- 190ml (¾ cup) fresh apricot purée
- 10ml (2 tsp) vanilla extract
Pour the water into a small bowl and sprinkle over the gelatine. Leave to soften for a few minutes.
In a saucepan, combine the cream, sugar and salt and stir over a medium heat until the sugar has dissolved and the cream is hot. Remove from the heat and whisk in the gelatine until completely dissolved. Set aside.
In a large mixing bowl, whisk together the yoghurt, apricot purée and vanilla extract until the apricot is well combined. Gradually whisk in the hot cream mixture.
Divide the mixture between 6 bowls, glasses or ramekins. Once cool, cover with plastic wrap and freeze overnight.