You can use apricots, peaches or nectarines for the fruit component here.
FOR THE PANNACOTTA:
- 6 tablespoons runny honey
- 3 tablespoons orange juice
- 3 small sheets (15g) gelatine
- 150ml double cream
- 150ml milk
- 375g Greek yogurt
FOR THE APRICOTS:
- 225g granulated sugar
- Juice of 1½ lemons, plus 1 broad strip of lemon peel
- 750g apricots, halved and stoned
- 3 teaspoons orange flower water, or to taste
- 15g roughly chopped shelled pistachios
- For the pannacotta;
- Put the honey in a small saucepan and bring to the boil.
- Cook until the honey caramelises.
- The colour darkens to a dark reddish-brown but it is the caramelised smell that will tell you when it’s at the right point – usually it’s around 5 minutes.
- Immediately take the pan off the heat and add the orange juice.
- Stir until the mixture is smooth. Let this cool completely.
- Put the gelatine into enough cold water to cover it and soak for about 10 minutes.
- Meanwhile, heat the cream and the milk together. Squeeze all the water out of the softened gelatine and add the gelatine to the warm cream.
- Stir to dissolve and let the cream cool, but don’t let it go absolutely cold and start to set.
- Stir the cream and gelatine mix into the yogurt.
- Add the honey. Divide the mixture between 6-150ml moulds or teacups and refrigerate.
- For the apricots;
- Put the sugar, the juice of 1 lemon and the lemon peel with 600ml water in a saucepan large enough to hold all the fruit, preferably in a single layer. Heat gently, stirring a little to help the sugar dissolve.
- Add the apricots and poach, barely simmering, until just tender. This could take 5 minutes or 15, depending on the ripeness of the fruit.
- Whip them out with a slotted spoon as they become tender – some always cook more quickly than others – and lay them in a broad, flat container in a single layer to cool. Discard the lemon peel.
- Put the poaching liquid back on the heat and boil until the liquid has reduced to about 250-300ml.
- Leave the syrup to cool completely, then gradually add the rest of the lemon juice, tasting as you go, until you have a syrup that is sweet but fresh.
- Add 2 teaspoons of the orange flower water, then taste the syrup to see if you want to use more, as brands vary in strength.
If you have set the pannacotta in moulds, dip them one by one in just-boiled water for a couple of seconds, then immediately invert each on to a plate and give a shake to slide the pannacotta out. Spoon some of the apricots alongside and scatter with chopped pistachios. For teacups, just spoon some of the apricots on top of each and scatter with nuts.