Apricot panna cotta

May 23, 2012 (Last Updated: January 11, 2019)

Apricot panna cotta

Serves: 6
Cooking Time: 20 mins plus overnight for freezing


  • 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.



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