Almond panna cotta, apricots and sorbet


Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

Recipes For Life: Inspired Cooking Beyond Cancer

Recipes For Life

By Peter Marshall

Published 2013

  • About


Panna Cotta

  • 300 g sliced almonds
  • 400 ml double cream
  • 200 ml milk
  • 3 leaves gelatine
  • 100 g caster sugar


    Panna Cotta

    • Toast the almonds until golden and then add to the double cream and milk, bring this to the boil and leave to marinate for 30 minutes.
    • Melt the gelatine in cold water and then add to the milk mix. Pass this through a fine sieve and add the sugar.
    • Pour the liquid into 4 glass bowls and refrigerate.


    • Boil the purée and stock syrup together and then place into the fridge to cool.
    • Pour the mix into a sorbet machine and churn according to manufacturer’s instructions until frozen. Store in the freezer until required.


    Place all the Ingredients together in a saucepan and slowly bring up to a simmer. Remove from the heat and allow the mix to cool completely.