Cardamom-infused panna cotta with apricots
8 individual, halved, stone removed
¼ cup(s), (60ml)
1 tsp, ground, pods, lightly crushed
⅓ cup(s), (75g)
2 x 3 second spray(s)
- Lightly spray six 2/3 cup (160ml) capacity moulds with oil. Combine skim milk and cardamom pods in a small saucepan over medium heat. Bring to the boil. Remove from heat and set aside, covered, for 10 minutes. Strain mixture into a small bowl, pressing on cardamom pods with the back of a spoon to extract maximum flavour. Discard pods.
- Sprinkle gelatine over 2 tablespoons boiling water in a small heatproof jug. Stir with a fork until gelatine has dissolved. Combine buttermilk, caster sugar and skim milk mixture in a jug. Stir until sugar has dissolved. Quickly stir in gelatine mixture until combined. Pour mixture into prepared moulds. Cover and place in fridge for 6 hours or until set.
- Meanwhile, place brown sugar, juice and 2 tablespoons water in a frying pan over high heat. Cook, stirring, for 1 minute or until sugar has dissolved. Add apricots, cut-side down, and cook for 1 minute or until golden and caramelised. Using a slotted spoon, transfer apricots to a plate. Set apricots and syrup aside to cool.
- Dip each mould briefly in a bowl of hot water and turn panna cottas out onto plates. Serve with apricots and syrup.