Panna cotta with dried apricot and prune sauce
Time: 1 hour (and 5 hours to cool)
500 ml whipping cream
300 ml milk
4 sheets of gelatine
4 spoonfuls of icing sugar
150 g dried apricot
1 dash of brandy
Put the dried apricot and prunes in a saucepan, cover with water and heat. When the water starts to boil, take off the heat and let the dried fruit rehydrate. Put the sheets of gelatine in cold water to soak.
Warm the milk, cream and sugar over a medium heat, stirring regularly. When it starts to boil, take off the heat. Strain the sheets of gelatine, add to the mixture and stir until they dissolve.
Pour into small moulds and leave at room temperature for half an hour. Cover the moulds with Clingfilm and put in the fridge to set, which should take at least five hours.
Meanwhile, strain the fruit, put in a blender with a dash of brandy and blend until you have a thick sauce.
Take the mixture out of the moulds before serving and add the sauce.
Fruit brochettes with chocolate
Time: 30 min
4 slices of fresh pineapple
1 bar of cooking chocolate
Wash the strawberries and remove the stalk. Clean the fresh pineapple and cut four slices, removing the tough middle part. Peel the bananas. Cut all the fruit into pieces, but not too small. Make brochettes by alternating the different kinds of fruit.
Melt the chocolate over a bain-marie. Put the brochettes on a flat surface and pour threads of melted chocolate over them using a spoon. Leave to cool so that the chocolate sets. Don’t overdo the chocolate: it should still be a light dessert with a just touch of sweetness.
Glasses of yogurt with raisins and peaches
Time: 15 min
6 natural Greek-style creamy yogurts
9 spoonfuls of whipped cream
Peaches in syrup
Strain the peaches and cut into small pieces. Arrange in the bottom of the glasses.
Mix the yogurt and whipped cream and pour on top of the peaches in the glasses.
Sprinkle some raisins on top before serving.