Sheep’s Milk Pannacotta with Apricots and Wholewheat Crumble
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
- 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
- 80 g Butter
- 40 g Sugar
- 40 g Rolled Oats
- 70 g Wholemeal Flour
- Pinch of salt
- 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
- 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.
**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.