Ep 10 - Honey and Fresh Thyme Panna Cotta with Saffron Apricots
Honey and Fresh Thyme Panna Cotta with Saffron Apricots
Step 1. Honey and Thyme Panna Cotta
750 ml Cream
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, and then place the bowl on an iced water bath, stirring to cool before pouring into the panna cotta molds. Refrigerate until set. (At least 6 hours, preferably over night.)
Step 2. Poached Dried Apricots with Saffron
2 Cups Riesling (medium to sweet)
100gms Palm Sugar (Substitute with light brown sugar)
16 Dried Apricot Halves
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. Cook the apricots over low heat for 30 minutes until they 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.
Step 3. Plating and Serving.
Honey and Thyme Panna Cottas
Poached Dried Apricots w/ Saffron
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 Riesling syrup. Finish with whipped cream and serve.