Pannacottas almonds - apricots with RinQuinQuin Inspired by Cléa cleacuisine.com

For 4 people

Ingredients

1 teaspoon of potato starch

1 teaspoon with agar-agar

200 ml of almond milk

100 ml almond liquid cream

15 g of complete almond puree

2 tbsp. orange honey from Sicily

Topping:

Dry apricots cut and marinated in 10 cl of RQQ

Roasted pistachios

Place the starch and the agar-agar in a small bowl and mix with a little almond milk.

Pour the remaining almond milk into a saucepan and add the diluted mixture.

Bring to simmering and simmer for about 15 seconds.

Transfer to the bowl of a blender and mix with the cream, almond puree and Sicilian orange honey.

Pour into 4 cups and let cool to room temperature, without covering or filming.

Once the cups are cold, film and refrigerate for at least 6 hours.

dressage

Decorate with fresh and / or dry, grilled and crushed fruits, marinated in RinQuinQuin.

Rinquinquin, peach wine

15° - 75 cl

RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.