Honey and Thyme Panna Cotta with Poached Apricots and Saffron
- 750 ml cream
- 200 ml milk
- 190 g sugar
- 6 sprigs fresh thyme
- 2 Tbl honey (white clover if possible)
- 4 gelatin Leaves
In a medium sized saucepan, add the cream, milk, sugar, thyme and honey. Place the saucepan on moderate heat. Scald the cream, (careful not to boil) and remove from the heat when the sugar and honey is dissolved.
Bloom the gelatin in cold water until soft. Remove and add to the hot cream mixture, stirring until dissolved. Strain into a large bowl, then place the bowl on a iced water bath, stirring to cool before pouring into the panna cotta molds. Refrigerate until set - at least 6 hours, preferably overnight.
Poached Apricots and Saffron
- 2 cups Riesling (medium to sweet)
- 100 g palm sugar (Substitute with light brown sugar)
- 20 dried apricot halves
- pinch of saffron
Take a non-reactive saucepan and pour in the wine. Rough chop the palm sugar and add to wine. Place the saucepan on medium heat and stir continuously until the sugar has dissolved.
Now add the apricot halves and the pinch of saffron. Over low heat (just simmering) cook the apricots for half an hour or so until the soften up but aren't falling apart.
Remove the rehydrated apricots from the liquid and hold. Place the wine and sugar mixture back on the heat and reduce to syrup consistency. Pour back over the apricots and refrigerate until required.
Run a thin sharp knife around the edge of each panna cotta and invert onto room temperature or cold plates.
Place a couple of apricot halves next to each and spoon over some of the saffron and riesling syrup.
A little spoon of whipped cream will complete each dessert. Serve pronto.