• 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.