Panna cotta with apricot caramel petit four

Name: Panna cotta with apricot caramel petit four
Ingredients: 200 g Unsalted butter; 300 ml Debic Panna Cotta; 400 g hazelnuts; 200 g Sugar; 80 g Sugar; 50 g Unsalted butter; 200 g apricot purée; 6 g leaf gelatin

This delicate panna cotta is enriched with a velvety apricot caramel. A refined petit four, ideal as an elegant conclusion to a dinner.

Ingredients

200gUnsalted butter

400ghazelnuts

200gSugar

300mlDebic Panna Cotta

80gSugar

50gUnsalted butter

200gapricot purée

6gleaf gelatin

Preparation

For the crispy base, roast the hazelnuts in the oven at 180°C.
Let them cool and finely chop in a food processor.
Melt the butter and mix all ingredients together.
Divide the mixture among the molds and bake for 10 minutes in the oven at 180°C.
Cool down and reserve in the freezer to easily unmold and store the bases.

Melt the panna cotta and fill the molds halfway.
Reserve in the refrigerator.
Caramelize the sugar and deglaze with the apricot puree, heat until the sugar is dissolved and add the butter and pre-soaked gelatin.
Cool down to room temperature.
Portion onto the set panna cotta and reserve again in the refrigerator.
Place in the freezer for several hours to unmold easily (or store in the freezer).
Place on the crispy hazelnut bases and finish with blueberries.