Gentle Panna cotta after the New Year’s Eve will make you forget the load of heavy snowballs and dream of summer.
800 g yoghurt
500 g apricots – for the base
180 g of sugar
180 g of powdered sugar
1 sachet of gelatin
30 ml of water
1 ml of vanilla extract
apricots – for decoration
Wash and clean the fruits of the stones. Cut them at four. In a bowl of sugar and 1/2 hour of water, put them to boil for ten minutes.
Then pass each fruit through a strainer to get an apricot puree. It is mixed with yoghurt, vanilla extract, lemongrass that you have grated beforehand and half of its juice. Stir well. Add the sugar powder and stir again until a thick, homogeneous mixture is obtained.
Soak the gelatine in the water and when it swells, heat it for about ten to fifteen seconds in a microwave oven. Mix and add to other products.
Divide the resulting caramel cream to the edge. Let the ready panna cotta cool for 2 hours in the refrigerator.
The molds are then immersed for 10 seconds in hot water. Turn them into plates and decorate with apricots.