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Honey and Olive Oil Pana Cotta with Lemon Crumb and Charred Apricots
Recipe by Malissa Fedele
Try your hand at this delicious honey and olive oil pana cotta, served with charred apricots and a lemon crumb.
- Steps
- Ingredients
Ingredients
Pana Cotta
Lemon Crumb
Grilled Apricots
To season
To garnish
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Steps
- Prepare coals for hibachi if using.
- For the Pana Cotta, place gelatine in a bowl and cover with cold water. Set aside to bloom for about 10 minutes.
- Place cream, milk, olive oil, honey, lemon rind, vanilla and a pinch salt into a saucepan. Place over low heat and bring to a simmer. Remove from the heat and blend with a stick blender until combined.
- Drain and squeeze excess water from gelatine and add to the hot cream mixture. Whisk until melted and combined. Strain the mixture through a fine sieve into a large pouring jug.
- Spoon off any excess bubbles from the surface. Pour into 3 dessert bowls and place in the fridge to set for at least 2 hours.
- For the Lemon Crumb, place flour, sugar, cinnamon, lemon rind and a pinch of salt into a bowl. Add butter and rub into flour mixture to resemble coarse breadcrumbs.
- Spread out over a lined baking tray. Bake until golden, about 10-12 minutes. Remove from the oven and set aside to cool. Crumble between fingertips and set aside in an airtight container until ready to serve.
- For the Grilled Apricots, place honey and water in a medium microwave safe bowl and melt in the microwave for 15 seconds until runny.
- Cut apricots into halves and remove seeds. Place apricot halves into the honey and add thyme and salt. Mix gently until evenly coated. Grill on a hibachi or hot grill pan, cut side down, until lightly charred and are just starting to soften, about 3-5 minutes. Cut each half into half and set aside to cool slightly.
- To serve, spoon 2 tablespoons crumb onto the centre of each pana cotta. Top each with 3 grilled apricots and garnish with thyme leaves and edible flowers.
