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
Ingredients
- Hay Panna Cotta
-
1 handful
Organic Hay
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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
Directions
- Hay Panna Cotta
-
Soak the gelatin in cold water for 5 minutes.
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Meanwhile roast the hay in the oven until it starts to take color.
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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.
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Strain through a sieve and fill in bowls or cups. Leave in fridge for 2 hours.
- Sauteed Apricots
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Wash the apricots, cut them in halves, remove the seeds and dice them.
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Melt the sugar in a pan and add butter and sunflower seeds until they take color.
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Add the lemon, both peel and juice as well as the orange juice and leave to cook for 2 minutes.
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Now add the apricots and toss them a little.
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