Ingredients
- 50 cl of whole liquid cream
- 3 sheets of gelatin
- 1 tablespoon(s) of matcha tea
- 80 g caster sugar
- 150 g apricots
- 1 handful of pistachios
-
butter
Preparation
-
Soak the gelatin in cold water to soften it.
-
Pour the cream into a saucepan, add the sugar, bring to a gentle boil and keep it boiling for 5 minutes. Take 1 tablespoon of cream to dissolve the matcha tea powder and pour it back into the mixture. Mix well. Off the heat, add the well-squeezed gelatin. Stir until it is absorbed. Divide the cream into 6 molds. Leave to set for at least 3 hours in the fridge.
-
Before serving, pit the apricots and cut them in half. Brown them in butter. Crush the pistachios and sprinkle them over the apricots and the unmolded pannacotta.
