YIELD: 25 3-oz. servings
1 lb. 12 1/4 oz. heavy cream
9 oz. milk, whole fat
12 1/2 oz. almonds, natural, diced
9 oz. sugar, granulated
4 1/2 gelatin sheets
1 lb. yogurt, plain
Clusters:
6 oz. almond butter, roasted
8 oz. almonds, slivered, roasted
1/2 oz. almond meal
3 oz. sugar, granulated
pinch sea salt, fine ground
3 oz. egg whites
2 tsp. cardamom, ground
Apricots:
1 lb. 4 oz. apricots, fresh
2 lb. 8 oz. simple syrup
1 1/4 cinnamon sticks, whole
6 1/2 cardamom pods, whole
1. Combine cream, milk, almonds and sugar in a saucepan and bring to a boil over medium high heat. Remove from heat and let almonds infuse for 1 hour.
2. Soften gelatin sheets in cold water to bloom.
3. Reheat the cream mixture and whisk in the gelatin sheets to dissolve and strain well.
4. Stir in yogurt and mix well.
5. Portion 3 ounces into 25, 4 oz. ramekins and let set in the refrigerator.
6. Once set, wrap well and store under refrigeration until ready to use.
7. Serve each panna cotta with one ounce of apricot (drained of simple syrup) and 3⁄4 ounce of clusters.
8. For the apricots: Braise apricots, halve and seed 20 ounces (about 6 to 7 each).
9. In a heavy bottomed sauce pan add the simple syrup and apricots with the cinnamon sticks and cardamom pods and braise until tender. 10 to 15 minutes.
10. Cool in liquid under refrigeration. You will end up with 25, 1 ounce portions (total of 1 pound and 8 ounces) in 35 ounces of liquid. Store under refrigeration until ready to use.
11. For the clusters: Preheat oven to 325°F
12. In a medium stainless steel bowl combine ingredients for the clusters and mix well.
13. Line a half sheet tray with parchment paper.
14. Tear off pieces of the mixture and drop them on the tray. They should resemble clusters of granola no larger than the size of a quarter.
15. Bake in the preheated oven for 8 to 10 minutes until golden brown.
16. Remove and cool. Once cooled, store in an air tight container until ready to use. Will result in about 19 ounces.
Photo and recipe: The Almond Board of California
