Mary Miso - Recipes for every day - Cookbooks
Yogurt Panna Cotta:
4 gelatin leaves
300ml heavy cream
30g sugar
1 vanilla bean
250g plain yogurt
Apricots:
30g sugar
3 table spoons water
200ml water
2 table spoons lemon juice
15 raspberries
6 branches of lemon thyme
300g apricots (deep-frozen or fresh)
4 branches lemon thyme for decoration
Let soften gelatin in cold water.
In a saucepan cook heavy cream, sugar and vanilla bean with scraped vanilla seeds and put aside. Remove gelatin from water, drip off, add to the mixture and stir in with a whisk. Let cool off.
Remove vanilla bean and add yogurt. Fill panna cotta in glasses and put in the refrigerator for 3 hours.
Broil the sugar with 3 table spoons of water until liquid and “golden”. Deglaze with water and cook until the sugar is fully dissolved. Add lemon juice, raspberries, thyme branches and apricots and simmer for 5 minutes.
Take the saucepan of the heat and let cool of the apricots.
Spread the apricots onto the panna cotta. Pluck the leaves of the thyme branches and decorate.
