Light panna cotta with apricots and amaretti crumbles

Ingredients for 3 servings:

• 200 g apricot(s)
• 2 tbsp raw cane sugar
• 2 sheets of white gelatin
• 100 g natural yogurt
• 100 g cream
• 1 tsp vanilla paste
• 6 amaretti biscuits
• ½ tsp butter
• 1 pinch of cinnamon powder

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 35 minutes

Wash and pit the apricots, cut them into small cubes, and mix them with the sugar. Let them stand for two hours. Then bring to a boil while stirring until soft. Cool. Set two tablespoons aside and puree the rest. Soften the gelatin in a little cold water, then squeeze out the excess liquid. Bring the yogurt and cream to a boil and simmer for about 3 minutes. Remove from the heat and dissolve the squeezed gelatin. Stir in the apricot puree and vanilla paste. Once the cream has cooled slightly, divide it between three dessert glasses and let it set in the refrigerator. Melt the butter in a small pan, crumble the amaretti biscuits, and toast them in the butter. Finally, season with cinnamon powder. Spread the reserved apricot compote over the cream and sprinkle with the amaretti biscuits.