Panna Cotta with Basil Apricots

Panna Cotta with Basil Apricots
Ingredients (Serves 4):


1 unwaxed lemon
500ml double cream
50g sugar
3 leaves of white gelatine
½ tin of apricots
3-4 basil leaves

Method:

Rinse the lemon with hot water, grate zest and squeeze out the juice. Bring cream, sugar and lemon zest to a boil then simmer for 10-15 minutes. Stir frequently. Remove the cream from the heat to cool off slightly. Prepare gelatine as recommended on the package then stir into the lukewarm cream.

Pour mixture into 4 small cups or ramekins using a sieve to ensure smoothness. Put them into the refrigerator for 4 hours allowing the cream to set and become firm. Drain the apricots, cut into quarters and place in a mixing bowl. Cut the basil leaves into thin strips, mix with apricots and add lemon juice to taste. Run a knife around the edges of the cups or ramekins and turn the Panna Cotta onto a plate. Decorate with the apricots and serve.