Apricot Panna Cotta with Apricot sauce, salted butter shortbread and toasted almonds

Apricot Panna Cotta with Apricot sauce, salted butter shortbread and toasted almonds

By Patisserie Chef, Georgina Leech

Apricot Panna Cotta with Apricot sauce, salted butter shortbread and toasted almonds

Serves 6

For the Apricot Purée & sauce:

1 kg apricots, halved and pitted

Sugar to taste

Splash of lemon juice

Bring to a simmer, cook until soft.  Blitz in a food processor and pass through a fine sieve/

For the Panna Cotta

250g Apricot Purée

120g double cream

120g milk

40g sugar

4.5g sheet gelatine

Soften the gelatine in cold water.  Heat cream, milk, purée and sugar to just below boil.  Add gelatine, stir to dissolve and pour into moulds

For the Salted butter shortbread:

100g butter (softened)

3 egg yolks

100g sugar

140g plain flour

6g baking powder

2g/1/2 tsp coarse salt

Beat butter until pale.  Whisk yolks and sugar to thick and pale.  Add to butter.  Add flour, salt and baking powder.  Don’t over mix.  Roll out and cut into cookies.  Bake at 160o C for about 10 mins.

To serve:

1 panna cotta

1 biscuit

Apricot purée

Toasted almonds