Panna cotta with poached dried fruits
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Loading... - MaryKennedy
- 04 Oct 2021
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Prep 15 min
Cook 15 min
Makes 6
3 sheets leaf gelatine
400g double cream
200g sour cream
70g granulated or caster sugar
1 tbsp orange blossom water
Unsalted butter, to grease the ramekins
For the fruit
100g dried apricots
100g dried figs
200g apple juice
200g marsala
2 sticks cinnamon
4 green cardamom pods
150g granulated or caster sugar
Start by soaking the sheets of gelatine in cold water.
In a saucepan, gently warm the creams over a low-medium heat, then add the sugar and stir until it has dissolved.
Shake off the water from the gelatine sheets and stir them into the cream – again, until dissolved – then add the orange blossom water.
Lightly grease the ramekins by rubbing a little butter along their inner edge, then pour in the cream. Put in the fridge to set for two to three hours.
Meanwhile, make the poached fruit: chop up the dried fruits into decent-sized chunks. Place in a saucepan with the apple juice, marsala, sugar and spices. Bring the pan to a boil, then simmer for 10 minutes, by which point the fruit will have plumped up and the liquid thickened to a syrup. Remove the whole spices.
To serve, turn out the panna cotta and spoon over a little of the poached fruit and syrup.
