A sweet and creamy dessert served with a fruity compote. The type of honey will subtly change the flavour of the panna cotta, you could use a normal runny honey or lavender or wildflower honey.
Fit the Creaming Beater.
Add cream, milk, sugar and 140 g honey into the Appliance bowl.
Heat for 2 minutes at 98ºC, on speed Stir 3, until simmering.
Add gelatine.
Mix for 3 minutes on speed Stir 1, until dissolved.
Transfer the mixture into dariole moulds.
Chill in the fridge for 4 hours.
Clean the Appliance bowl and fit the Stir Tool.
Add apricots, 1 Tbsp honey, water and lemon zest into the Appliance bowl.
Cook for 15 minutes at 95ºC, on speed Stir 3, until thickened.
Let cool.
To serve
Add the fruity compote on top of the panna cotta.
Substituions
Apricots can be replaced with peaches or nectarines.
A sweet and creamy dessert served with a fruity compote. The type of honey will subtly change the flavour of the panna cotta, you could use a normal runny honey or lavender or wildflower honey.
Fit the Creaming Beater.
Add cream, milk, sugar and 140 g honey into the Appliance bowl.
Heat for 2 minutes at 98ºC, on speed Stir 3, until simmering.
Add gelatine.
Mix for 3 minutes on speed Stir 1, until dissolved.
Transfer the mixture into dariole moulds.
Chill in the fridge for 4 hours.
Clean the Appliance bowl and fit the Stir Tool.
Add apricots, 1 Tbsp honey, water and lemon zest into the Appliance bowl.
Cook for 15 minutes at 95ºC, on speed Stir 3, until thickened.
Let cool.
To serve
Add the fruity compote on top of the panna cotta.
Substituions
Apricots can be replaced with peaches or nectarines.