hay panna cotta & Apricots close up

Football influenced

My Hay Panna Cotta & Apricots is a tribute recipe to yesterday´s game of the EURO 2016. Germany was battling against Italy. Writing these lines while both teams are having the break right now (0:0) clearly means I have to hurry a bit. As usual there is no limit when it comes to cooking. Because here both, the flavors of hay panna cotta and apricots are rather supportive, than different.

My Panna Cotta

Again we have a classic here with the panna cotta. This dolce can not be missing on almost every Italian restaurant´s menu. The panna cotta is a keeper recipe for a lot of amateur chefs too. So I thought to give it my twist and mixing up a few cultures again. Where the hay stands for a German summer and the panna cotta as Italy´s signature dessert. While you enjoy it, you will definitely get the flavors of country life and a sweet summer breeze. Experience rich hay flavor with sour and fresh apricots…the ideal finish for your next summer gathering.

To be honest  I have to get back to the game now and keep my fingers crossed for the German team. Once you read these lines one of them will be in the semi finals. The others have to go home. May we have a pleasant game and a lovely Sunday to all of you.

toasted hay in a baking pan five apricots in a row

caramelized apricots in a white pan

Hay Panna Cotta & Apricots

For 3 Persons

Hay Panna Cotta:

300 g Cream
100 ml Milk
40 g Sugar
5 g Organic Hay (1handful)
3 pc Gelatin
Salt to flavor

Apricots:

3 Apricots
1 tbsp Sugar
1 tsp Butter
1 tbsp Sunflower Seeds
50 ml Apricot Juice
Peel of ½ Organic Lemon
1 tbsp Lemon Juice
Salt to flavor

1. For the panna cotta, toast the hay at 190°C until it takes color. Now heat it up in a pot with the cream, milk and sugar. Remove from the heat and leave it to flavor for 30 min. Then soak the gelatin in cold water for 10 min. and squeeze it afterwards. Strain the hay stock through a sieve, flavor it with salt and warm it up again to melt the gelatin in it. Pour the stock in bowls and put them in the fridge for 2 hours.

2. For the apricots, wash them, remove the seeds and dice it. Warm up a pan to caramelize the sugar, and deglaze with the butter. Add the sunflower seeds to caramelize them. Now add the apricots, juice and peel and toss them a little. Remove from heat until serving.

3. For serving, arrange the apricots on the chilled panna cotta.

hay panna cotta & Apricots landscape

Heu Panna Cotta & Aprikosen

Für 3 Personen

Heu Panna Cotta:

300 g Sahne
100 ml Milch
40 g Zucker
5 g Bio Heu (ca. 1Hand voll)
3 Bl. Gelatine
Salz nach belieben

Aprikosen:

3 Aprikosen
1 EL Zucker
1 TL Butter
1 EL Sonnenblumenkerne
50 ml Aprikosensaft
abgeriebene Schale von ½ Bio-Zitrone
1 EL Zitronensaft
Salz nach belieben

1. Für die Panna Cotta das Heu im Ofen bei 190°C ca. 3Min. rösten bis es Farbe nimmt. Nun mit Sahne, Milch und Zucker erhitzen, vom Herd nehmen und 30Min. ziehen lassen. Die Gelatine für 10Min. in kaltes Wasser einweichen. Den Fond durch ein Sieb passieren und leicht erwärmen. Dann die Gelatine ausdrücken und in dem warmen Fond auflösen.Die Panna Cotta in Bowls abfüllen und für 2 Stunden kalt stellen.

2. Für die Aprikosen, diese waschen, entkernen und in Stücke schneiden. Den Zucker in einer Pfanne karamellisieren lassen, Butter und Sonnenblumenkerne zugeben und diese darin rösten. Nun die Aprikosen, den Saft und den Abrieb zugeben und kurz durchschwenken. Vom Herd nehmen.

3. Die Aprikosen auf der Panna Cotta anrichten.

hay panna cotta & Apricots top shot hay panna cotta & Apricots vert shot

hay panna cotta & Apricots close up

Author

Ben Donath

Leave a Comment

Your email address will not be published. Marked fields are required.