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Dessert

Honey panna cotta with apricots in thyme syrup

HONEY PANNA COTTA WITH Apricots in Thyme Syrup
8
30M
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Ingredients

Method

1.Sprinkle gelatine over 1/4 cup of water in a small heatproof jug. Stand jug in small saucepan of simmering water and stir until gelatine dissolves.
2.Meanwhile, bring buttermilk and cream to the boil in medium saucepan; remove from heat. Whisk in 1/2 cup of honey and gelatine mixture; strain into large jug. Cool.
3.Divide buttermilk mixture among eight ⅔-cup (160ml) glasses. Refrigerate about 6 hours or overnight until set.
4.To make apricots in thyme syrup, bring 2 cups of water, 1/2 cup of honey and the thyme to the boil in medium saucepan. Add apricots. Simmer gently with lid off for about 5 minutes or until almost tender. Remove from heat. Add juice, cool. Refrigerate until cold.
5.Serve panna cotta topped with apricots and syrup.
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Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Tags: Apricot Boil Dessert Fridge/ Freeze Honey Less than 60 minutes Moderate Modern Australian Sweet dish

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