Amaretto panna cotta with apricots

By LyndaB

Ingredients

• 1 568ml carton whipping cream
• 1 tbsp caster sugar
• 1 tbsp lemon juice
• 6 tbsp amaretto liqueur
• 2 tsp powdered gelatine
• 1 x 411g can apricot halves in juice
• a few toasted flaked almonds

Preparation

Step 1

Place the cream and sugar in a small saucepan and bring slowly to the boil. Turn off the heat and stir in the lemon juice and amaretto.

Dissolve the gelatine in 2 tbsp cold water over very gentle heat. Add a little of the cream mixture to the gelatine then stir well and return to the bulk of the mixture. Pour into 6 ramekin dishes or moulds, cover and chill overnight.

To serve, carefully unmould onto individual plates and spoon a few apricot halves and surup around each portion. Sprinkle with some toasted flaked almonds.