Dessert

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

Name: Panna Cotta aux Abricots Rôtis, Miel Brûlé et Tuile aux Pistaches
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 servings
Ingredients: For panna cotta: 200ml heavy cream, 100ml whole milk, ½ vanilla bean (scraped) or ½ tsp vanilla extract, 2.5g gelatin sheets (or ¾ tsp powdered gelatin, bloomed), 40g caster sugar, pinch of sea salt; For roasted apricots: 4 fresh apricot halves, 20ml honey, 10g unsalted butter, 1 sprig thyme, pinch sea salt; For burnt honey: 60ml honey; For pistachio tuile: 60g unsalted butter (softened), 60g caster sugar, 1 large egg white, 40g all-purpose flour, 30g roasted pistachios (finely chopped), ½ tsp vanilla extract, pinch sea salt

An elegant, layered dessert: silken vanilla panna cotta trembles on the spoon, topped with jammy roasted apricot halves caramelized in their own juices, finished with a delicate pistachio tuile and a dramatic burnt honey drizzle—a study in elegance and restraint.

385cal 6gprotein 42gcarbs 18gfat 15min prep 45min cook 2serves

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