Almond Panna Cotta with Roasted Apricots & Amaretti Crumble
This sweet and simple summer dessert is perfect when summer parties in the sun.
FOR THE PANNA COTTA
- 3 5g gelatine leaves
- 375ml almond milk
- 375ml cream
- 80g caster sugar
- 2 tsp orange-blossom water
FOR THE APRICOTS
- 6 large apricots
- 1-2 tbsp caster sugar
- 1-2 tbsp amaretto (optional)
FOR THE CRUMBLE
- 75g amaretti biscuits
- 2 tbsp soft brown sugar
- 30g diced butter
- Half tsp ground cardamom
- Mint leaves to garnish
You will need
- To make the almond panna cotta, soak the gelatine leaves in cold water for 5 mins, until softened. Remove from the water and squeeze gently to remove excess liquid before using.
- Meanwhile, bring the almond milk, cream and caster sugar to the boil. Remove from the heat, add the gelatine and stir well until dissolved. Strain the liquid to remove any lumps, add the orange-blossom water and pour into 6 125ml moulds. Refrigerate until set, or overnight.
- Once the panna cottas have set, preheat the oven to 180C. Cut the apricots in half, discarding the stones, and place them, cut side up, on a lined baking tray. Scatter the caster sugar over the top and roast the apricots for 10 mins to soften them slightly.
- Put the amaretti biscuits in a zip-lock bag and crush them with a rolling pin. Transfer them to a bowl and combine with the brown sugar, butter and cardamom. Spoon the amaretti crumble into the warm apricots and return to the oven for a further 15–20 mins, or until the crumble is crisp and the apricots are cooked.
- Meanwhile, remove the panna cottas from the refrigerator and, using a small spatula or knife, work the puddings away from the edge of the moulds. Stand the moulds in boiling water for 4–5 seconds, place a plate on top of each one, then carefully invert so the plate is on the bottom. Gently shake to dislodge the panna cottas.
- Serve 2 warm apricot halves alongside each almond panna cotta.
Harvest by Emile Guelpa, published by Hardie Grant
Tagged apricots, dessert, panna cotta, stone fruit