John Myers
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Garlic Panna Cotta with Tomato and Apricot Confit
The perfect garlic panna cotta with tomato and apricot confit recipe with a picture and simple step-by-step instructions.
Panna cotta
- 4 sheet Gelatin white
- 2 Pc. Garlic cloves
- 1 Pc. Chilli pepper
- 400 g Whipped cream
- 200 ml Milk
- 1 pinch Sea-Salt
- 1 pinch Ground pepper white
Tomato-apricot confit
- 200 g Cherry tomatoes
- 50 g Dried apricots soft fruits
- 6 Pc. Sage leaves
- 5 tbsp Gin
- 1 tsp Rapeseed oil
- 1 pinch Salt
- 1 pinch Cubeb pepper
- Soak the gelatine in plenty of cold water for about 10 minutes. Peel the garlic and mash it once on the work surface. Rinse the chilli and cut into pieces. Put the chilli, cream, milk and garlic in a saucepan and bring to the boil. Simmer for about 3 minutes while stirring. Remove from heat and pour the cream mixture through a sieve into a measuring cup. Squeeze out the gelatine well and dissolve it in the hot cream mixture while stirring. Season to taste with salt and pepper and allow to cool. Stir occasionally. Pour liquid panna cotta (about 700 ml) into 6 glasses (150-200 ml each). Small mason jars look nice. Chill for about 5 hours or overnight.
- Rinse, clean and finely dice tomatoes. Finely dice the apricots. Pluck sage leaves from the stems, rinse and finely chop. Simmer the apricots, gin and sage in a small saucepan for about 3 minutes. Take off the heat, add the tomatoes and let everything cool down together. Stir in oil, salt and pepper. To serve, add some confit to the panna cotta.
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