200 g of various dried fruits (figs, apricots, dried cranberries, dates, prunes and raisins)
1 tbsp oil
For the caramel:
50 g whole cane sugar
4 tbsp water
1) Mix the hot cream together with the gelatin sheets and the sugar. 2) Add the dried fruits. 3) Pour into moulds and allow to set in the fridge for 4 or 5 hours.
For the caramel: 1) Melt the sugar in a saucepan along with 4 tbsp of water and allow it to caramelize. 2) Add the rest of the water and boil until it takes on the texture of syrup. 3) Turn the panna cottas out onto plates and top with the caramel before serving.
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