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DESSERTS |
PANNA COTTA WITH DIBYAZA
Serves 7 | Preparation time 40 min
INGREDIENTS |
Panna Cotta:
- Long-aged milk: 120 grams
- Whipped cream: 500 grams
- Caster sugar: 60 grams
- Vanilla: 5 grams
- Salt: 1 gram
- Fresh thyme: 1 gram
- Gelatin: 6 grams
Dibyaza:
- Dried apricots: 800 grams
- Water: 1 liter
- Cardamom: 4 grams
- Cinnamon: 4 grams
- Ghee: 70 grams
- Sugar: 50 grams
- Lemon: 15 grams
PREPARATION |
Panna Cotta:
- In a bowl, combine the gelatin with the milk and set aside.
- In a medium saucepan, heat the cream and sugar over medium heat, stirring constantly, until just before boiling.
- Remove from heat and add the vanilla, salt, and gelatin. Stir until the gelatin dissolves completely.
- Strain the mixture to remove any lumps.
- Pour into glass jars and refrigerate for at least 24 hours.
Dibyaza:
- Soak the dried apricots in hot water for 1 hour.
- Blend the soaked apricots in a blender until smooth.
- In a medium saucepan, heat the ghee over medium heat.
- Fry the nuts in the ghee and set aside.
- Add the whole spices to the ghee and cook for 1 minute to release their flavor.
- Stir in the apricot juice, sugar, and lemon juice.
- Bring to a boil and simmer for 10 minutes.
- Add the fried nuts and remove from heat.
Serve the panna cotta with the dibyaza sauce.