Panna cotta with apricot coulis infused with rosemary
Dessert
- Prep time:
120'
- Cook time:
0'
- Difficulty:
Easy
Ingredients
Panna Cotta
- 500ml cream (reduced fat)
- 38g Pure Via® Stevia / 113g Pure Via® 100% Erythritol
- 2 to 3 sheets gelatine
Coulis
- 8 fresh apricots
- 2 tsp Pure Via® Stevia / 15g Pure Via® 100% Erythritol
- 10 rosemary leaves
- 50ml water
Directions
- 1
Soften the gelatine sheets in a bowl of cold water.
- 2
Heat 150ml cream and add Pure Via. Squeeze the gelatine between your hands and then stir into the cream. Mix to melt the gelatine then pour in the rest of the cream, mix again. Pour mixture into pretty glasses and refrigerate for at least 2 hours For the coulis.
- 3
Wash and pit the apricots. Cut them into pieces, then put into a mixer with ten leaves of rosemary, Pure Via® and water. Blend until smooth. Pass it through a fine strainer to remove rosemary leaves. Place coulis in the refrigerator.
- 4
Just before tasting, pour coulis onto the panna cotta.
Message for the chef: You can flavour the panna cotta by infusing vanilla, cardamom, or fresh herbs when heating the cream.
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