Panna Cotta with Tinned Fruit Compote
A classic Italian treat meets fruity goodness!
Recipe by: Tiffany Kate-Lyn Matthews
Serves: 2
Preparation time: 30 – 40 minutes, plus 4 hours to set
Ingredients:
- For the Panna Cotta:
- 2 cups fresh cream
- 1 cup milk
- ¼ cup sugar
- 1 ½ tsp gelatin powder or 2 sheets gelatin
- 1 tsp vanilla essence
For the Tinned Apricot Compote:
- 1 tin KOO Apricots in syrup, drained and chopped
- 1 Tbsp lemon juice
- ½ tsp ground cinnamon
- To serve:
- Mint
How To Make Panna Cotta with Tinned Fruit Compote
- In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water and let it bloom for 5 minutes.
- In a saucepan over medium heat, combine the cream, milk, and sugar.
- Stir until the sugar dissolves (do not boil).
- Remove from heat and stir in the bloomed gelatin until fully dissolved.
- Add the vanilla essence. Allow the mixture to cool then pour into serving glasses.
- Refrigerate for at least 4 hours or until set.
- In a small saucepan, combine the chopped tinned apricots, lemon juice, and cinnamon.
- Simmer over medium heat for 10 – 12 minutes, stirring occasionally, until the apricots break down slightly and the mixture thickens.
- Remove from heat and stir in the vanilla essence.
- Once the panna cotta is set, top with apricot compote and garnish with fresh mint.
- Enjoy!
Chefs Tip: Always sprinkle gelatin over cold water and let it sit for a few minutes to fully absorb before adding to warm liquids. This ensures a smooth, lump-free texture. Heat the cream and milk just until warm enough to dissolve the sugar and gelatin. Boiling can affect the final texture.