Hay Panna Cotta & Apricots

August 1, 2016

Author Notes:

This is the taste of summer with the flavors of a cornfield combined with beautiful ripe apricots. More on www.EateryBerlin.com

Eatery Berlin

Serves: 3 persons


Hay Panna Cotta

  • 1 handful Organic Hay
  • 300 milliliters Cream
  • 100 milliliters Milk
  • 40 grams Sugar
  • 3 pieces Gelatin
  • Salt to flavor

Sauteed Apricots

  • 3 pieces Apricots
  • 1 tablespoon Sugar
  • 1 teaspoon Butter
  • 1 tablespoon Sunflower Seeds
  • 50 milliliters Orange Juice
  • 1/2 piece Organic Lemon
  • Salt to flavor
In This Recipe


Hay Panna Cotta

  1. Soak the gelatin in cold water for 5 minutes.
  2. Meanwhile roast the hay in the oven until it starts to take color.
  3. Add the hay to a pot and bring to the boil with the remaining ingredients. Then add gelatin and leave to flavor for 30 minutes.
  4. Strain through a sieve and fill in bowls or cups. Leave in fridge for 2 hours.

Sauteed Apricots

  1. Wash the apricots, cut them in halves, remove the seeds and dice them.
  2. Melt the sugar in a pan and add butter and sunflower seeds until they take color.
  3. Add the lemon, both peel and juice as well as the orange juice and leave to cook for 2 minutes.
  4. Now add the apricots and toss them a little.

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