Buttermilk Pannacotta with Lemon-roasted Apricots
This buttermilk pannacotta recipe teaches you how to make an unbelievably delicious pannacotta. You can make 4 servings
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Cooking tools:
- Ramekin
- Baking dish
- Peeler
- Oven
- Stove
- Saucepan
- Pan
- Aluminum foil
- Spoon
- Chef's knife
- Measuring cup
- Refrigerator
- Soup plate
Ingredients
- #Pannacotta#
- Buttermilk - 350 ml.
- Gelatin leaves - 2 nos. (They should be soaked in cold water for 10 minutes).
- Condensed milk - 100 ml.
- Split vanilla pod - 1 no.
- Double cream - 300 ml.
- #Lemon roasted apricots#
- Sugar - 75 grams.
- Lemon peel - 4 pieces. (The skin of the lemons must be removed using a peeler)
- Orange juice - Taken from 1/2 orange.
- Lemon juice - Taken from 1 lemon.
- Ripe apricots - 8 nos.
- #Serving#
- Biscotti - 8 to 12 nos.
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