Dessert

Panna Cotta aux Abricots Rôtis, Miel Brûlé & Tuile aux Pistaches

Name: Panna Cotta aux Abricots Rôtis, Miel Brûlé & Tuile aux Pistaches
Prep time: 18 min
Cook time: 15 min
Total time: 33 min
Yield: 2 servings
Ingredients: 1 cup heavy cream (36% butterfat); ½ cup whole milk; 1 vanilla bean pod, split & seeds scraped; 3 tbsp honey; 1 tsp gelatin powder (or ½ platinum sheet); 2 tbsp cool water; ¼ tsp fleur de sel; For roasted apricots:; 8 oz fresh apricots, halved & pitted; 3 tbsp honey; 1 tbsp unsalted butter; 1 tsp fresh thyme; ¼ tsp vanilla extract; For burnt-honey drizzle:; 3 tbsp honey; 1 tbsp water; Pinch of sea salt; For pistachio tuiles:; 3 tbsp unsalted butter, softened; 3 tbsp honey; ¼ cup all-purpose flour; ¼ cup roasted unsalted pistachios, finely chopped; Pinch of fleur de sel

A perfectly set panna cotta, quivering on the spoon, is topped with warm roasted apricots caramelized in honey, then drizzled with a sharp burnt-honey reduction. A delicate pistachio tuile adds a final crunch, providing textural contrast and a whisper of green nutty flavor—the essence of French summer elegance.

1250cal 15gprotein 141gcarbs 76gfat 18min prep 15min cook 2serves

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