Panna Cotta Roasted Apricots – a delicious recipe with Carte D'Or, milk, water, apricots washed, clear honey, rosemary. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Boil the milk in a small pan, remove from the heat and add the gelatine, stir to combine and dissolve.
2
Scoop the Carte D'Or Crema di Mascarpone Ice Cream into a bowl and pour over the hot milk mixture, whisk together with a balloon whisk.
3
Divide the Panna Cotta mix between 4 dessert glasses and refrigerate for 2 hours.
4
Pre-heat the oven to 200C/180u00b0 fan assisted/Gas Mark 6.
5
Place the apricots onto a baking tray, drizzle over the honey and top with 2 sprigs of rosemary. Roast in the oven for 6-8 minutes, or until the apricots have softened and the honey has caramelised. Set aside. Before serving discard the roasted rosemary sprigs.
6
Serve the Panna Cotta with the roasted apricots and fresh rosemary sprigs to decorate.
398
kcal
Calories
38
g
Fat
10
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 scoops Carte D'Or Cream di Mascarpone Ice Cream 100g/200ml, 7/8 cup milk, 10 cold water, 6 apricots washed, stoned and cut into quarters, and more.
Yes, Panna Cotta Roasted Apricots falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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