Apricot panna cotta recipe | Valais Switzerland
Put the lemon juice, Abricotine, apricots, sugar and split vanilla pod in a pan, bring to the boil. Cover and simmer for a few minutes. Remove the vanilla…
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Cooking tools:
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- Refrigerator
- Chef's knife
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- Mixing bowl
- Airtight container
Ingredients
- 300 g Valais apricots, stoned and diced
- 1 tsp lemon juice
- 2 tbsp Abricotine AOP
- 75 g sugar
- 1 vanilla pod
- 3 leaves of gelatine, softened in cold water
- 3 dl cream
- 4 Valais apricots, cut in pieces
- 2 tbsp sugar
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