Here’s a recipe that brings great summer flavours in one yummy dessert: apricot, vanilla and orange blossom. The vanilla and orange blossom panna cotta blend perfectly with fruits that have moderate acidity.
This is simple and elegant and can either be served as a mini dessert or full-size dessert.
At the Merrion, we finish these with segmented apricots, green pistachios cut in half, dehydrated vanilla pod, gold leaf and melted dark chocolate. But you can just top the panna cotta and compote with a sablé biscuit.