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Panna cotta with crunchy crust and caramel apricot

Ingredients for 15 people

For the panna cotta:

500 ml of fresh cream

75 g caster sugar

a Tahitian vanilla bean

3 sheets of gelatin

see recipe for pastry: shortcrust recipe

For the caramel you need:

200 g caster sugar

20 g of pureed apricot

Finally

icing sugar mint leaves

Prepare the panna cotta, place in cold water to soak the sheets of gelatin for 10 minutes.

Put the cream in a saucepan over low heat and once it starts to smoke add the sugar.

Mix with the help of a whisk well to dissolve sugar, then when the cream will reach the threshold of the boil, turn off the heat and squeeze the gelatine, add to the mixture and stir with a whisk more vigorously.

In a separate pan start to caramelize sugar, initially starting with small amounts and then gradually increase that will melt more easily. When you're ready

drip in silicone molds and let dry at room temperature.

Dealt to this point, with the help of a spoon the apricot jam over the caramel and then become solid colatevi over the panna cotta to cool and store in refrigerator for 3 hours.

With the pastry derived forms that recall the same shape of the molds in which you cast the panna cotta.

Mount your cake by placing one disk on which the panna cotta lying two crunchy caramel apricot, then ending with cookie crust un altro croccante di caramello.