Panna cotta with apricot jelly and Amaretti biscuits

Name: Panna cotta with apricot jelly and Amaretti biscuits
Ingredients: 300 ml cream; 100 ml condensed milk; 100 ml milk; 100 g sugar; 500 g apricots; 70 g raw sugar; 50 ml water; 1 sachet gelatin (10 g); 50 ml cold water; 60 g Amaretti biscuits

Dessert - Panna cotta with apricot jelly and Amaretti biscuits by Claudia N. - Recipia

At the end of the meal, serve panna cotta with apricot jelly and Amaretti biscuits chilled, in glasses layered with fruit and cream. Cream, condensed milk and milk make a delicate base, while the apricot purée settles softly between the Amaretti crumbs. I prefer to eat it while the biscuits on top are still crumbling. Preparation: 20 minutes. Cooking: 12 minutes. Resting: 105 minutes. Total time: 137 minutes. Serves: 4. Approximately 660 kcal and 10 g protein per serving.

Ingredients

For the panna cotta

300 ml cream
100 ml condensed milk
100 ml milk
100 g sugar

For the apricot jelly

500 g apricots
70 g raw sugar
50 ml water

For assembly

1 sachet gelatin (10 g)
50 ml cold water
60 g Amaretti biscuits

Preparation

1. Leave the gelatin to bloom in 50 ml cold water for 10 minutes. Then heat it over low heat, stirring continuously, for about 2 minutes until dissolved; divide the mixture in two, keeping three quarters for the panna cotta and one quarter for the jelly. 2. Put the cream, condensed milk, milk and sugar in a heavy-bottomed saucepan. Stir and cook for about 5 minutes, until it comes to a boil. Leave the mixture to cool for 15 minutes, until warm, then stir in the three quarters of gelatin and leave it to cool further. 3. Halve the apricots and remove the stones. Put them in a small saucepan with the raw sugar and 50 ml water, then cook for 5 minutes. Leave them to cool for 10 minutes, remove the skins and purée the fruit with the juices released. Stir in the gelatin set aside for the jelly and leave the purée to cool for another 10 minutes. 4. Crush the Amaretti biscuits and divide them into three equal portions. Put one portion into four glasses, spoon in the apricot jelly to halfway up each glass and sprinkle over another portion of biscuits. Pour in the panna cotta, top with the remaining biscuits and refrigerate the glasses for 60 minutes, until set.

Notes

Keep covered in the fridge for up to 3 days; I make them a few hours before the meal so the glasses are ready in good time. I serve them with black coffee. Choose ripe but still firm apricots, as very soft ones get crushed when you peel them. For a smoother jelly, pass the purée through a sieve, especially if you left the skins on; a food processor breaks them down but doesn't remove them. Taste the fruit first and adjust the sugar in the jelly to suit its sweetness. You can leave out the Amaretti if you don't have any; the dessert contains dairy, and the biscuits may contain almonds and gluten.