How to cook a panna cotta with apricots and honey - Read useful advice

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You will need
  • - 1 tbsp gelatin;
  • - 1 cup of cold boiled water;
  • - 300 grams of apricots;
  • - 3 tbsp Sahara;
  • - 1 tbsp honey;
  • - 1 tsp vanilla extract;
  • - 150 ml of cream fat content of 33-35%;
  • - 200 mL of cream, 10% fat.
Instructions
1
We must start with fruit. Apricots Wash, cut in half, remove the seeds, put in a bowl or directly into the processor bowl and sprinkle with 1 tablespoon sugar. Leave for 2-3 hours. Then, turn the blender using fruit puree.
2
Gelatin should be soaked in cold boiled water for about 40-60 minutes until the swelling or according to package directions.
3
Mix both types of cream with 2 tablespoons sugar, vanilla (vanilla sugar can be replaced, or a pinch of vanilla) and honey in a small saucepan. Honey can take any, to taste, but I prefer the flower. Put on the stove and bring to a boil. Once the mixture boils, remove it from the heat and pour into a gelatin (or vice versa, add the gelatin to the cream-honey mixture). Stir until it is completely dissolved on.
4
Prepare molds and a la carte at the bottom of each put 2 teaspoons of apricot puree (or puree evenly divide all between the amount of kremanok). Top poured creamy jelly and leave at room temperature for about 20 minutes.
5
Sprinkle with ground nuts to taste and desire (perfect walnuts, almonds) and put into the refrigerator until completely pour creamy mass for 4-5 hours (or better, of course, at night).
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