Pannacotta with Apricots and Wholewheat Crumble

Sheep’s Milk Pannacotta with Apricots and Wholewheat Crumble
Sheep’s Milk Pannacotta with Apricots and Wholewheat Crumble

Sheep’s Milk Pannacotta with Apricots and Wholewheat Crumble

Ethan Flack
Elevate your dessert game with our Sheep's Milk Pannacotta featuring luscious apricots and a wholesome crumble.
This recipe combines the silky smoothness of Jones Family Farm milk with the sweet-tartness of apricots and the delightful crunch of a wholewheat crumble for a truly delicious treat.
Jones Family Farm Products Used:
320g Sheep Milk
Course Dessert
Servings 6
Calories 413 kcal

Ingredients
  

Pannacotta

  • 320 g Sheep’s Milk
  • 60 g Castor Sugar
  • 180 g Sheep’s Milk Cream
  • 2 Sheets of Leaf Gelatine
  • 150-200 g Preserved or Tinned Apricots
  • 4-6 Dried Apricots

Wholewheat Crumble

  • 80 g Butter
  • 40 g Sugar
  • 40 g Rolled Oats
  • 70 g Wholemeal Flour
  • Pinch of salt

Instructions
 

Pannacotta

  • Soak the gelatine in a bowl of cold water for three/four minutes, then squeeze off excess water.
    2 Sheets of Leaf Gelatine
  • Add the milk and sugar to a small saucepan, place on medium heat and bring to a simmer.
    320 g Sheep’s Milk, 60 g Castor Sugar
  • Remove from heat, add in the soaked gelatine and mix until it is completely dissolved.
  • Add the cold cream and mix well.
    180 g Sheep’s Milk Cream
  • To finish, divide between 4-6 dessert bowls, glasses or small serving dishes.
  • Place in the fridge and allow to set for a minimum of 4 hours.
  • Serve with roughly chopped preserved or tinned apricots, chopped dried apricots, and then a scatter of crumble to finish.
    150-200 g Preserved or Tinned Apricots, 4-6 Dried Apricots

Wholewheat Crumble

  • Cut butter into a small dice then add all ingredients to a bowl.
    80 g Butter, 40 g Sugar, 40 g Rolled Oats, 70 g Wholemeal Flour, Pinch of salt
  • Using a wooden spoon or your fingers, mix until the ingredients come together and form a crumb.
  • Scatter the crumble on a small tray or into a container and then place in the fridge to set for about 2 hours (this allows the gluten in the crumble to relax as well as the butter to reset).
  • Preheat the oven to 170⁰C Fan Bake (190⁰C Bake).
  • Once set, remove the crumble from the fridge and scatter it on a baking tray lined with baking paper or a silk mat (available at most home cooking stores).
  • Place in the oven and bake for 8-10 minutes until golden.

Notes

**You can use any seasonal fruit with this recipe. If you have some crumble leftover it will last up to a week in an airtight container in the fridge.
Keyword sheep milk

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