ingredients

50 cl of lightened liquid cream
5 tablespoons Pure Via ™
2 to 3 sheets of gelatin

For the grout:
8 fresh apricots,
2 tbsp. Pure Via
10 rosemary leaves
5 cl of water

Steps

Step 1

Soften the gelatin sheets in a bowl of cold water.

2nd step

Heat 15 cl of cream, add Pure Via, squeeze the gelatin between your hands and add it to the cream.
Mix to melt the gelatin, then pour this mixture into the remaining cream, mix again.

Step 3

Pour the cream into pretty verrines and refrigerate for at least 2 hours.

Step 4

Grout:
Wash and pit the apricots.
Cut them into pieces, then place them in the bowl of a blender with about ten rhaarin leaves, Pure Via and water.
Blend until smooth.
Spend this in a Chinese or a fine colander to remove the pieces of rosemary.

Step 5

Reserve the coulis in the refrigerator. Just before tasting, pour some coulis on the panna cotta.

tips

You can flavor panna cotta by infusing vanilla, cardamom, or a fresh herb in boiling cream.