Panna Cotta with Apricot Sauce
If you want to add more gluten free recipes to your collection, Panna Cotta with Apricot Sauce
In a small sauce pan, heat cream, milk and vanilla bean including seeds to a simmer, do not boil.
Remove from heat, cover and steep for 20-30 minutes to infuse with flavor.
Remove vanilla bean and tea bags.
In a small bowl, add lemon juice and warm water.
Sprinkle in powdered gelatin (two envelopes) allow to set, takes about 7-10 minutes.
Return sauce pan to low heat and whisk in sugar and gelatin until dissolved thoroughly, 2-3 minutes.
Turn off heat and whisk in grated lemon zest and crme frache.
Sprinkle with reserved berries when plating.
You can used frozen berries, thaw thoroughly and reserve juices to incorporate into sauce.
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If you want to add more gluten free recipes to your collection, Panna Cotta with Apricot Sauce
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