Less than 45 mins
Less than 45 mins plus chilling time
Not too tricky
Tahini panna cotta:
600ml double cream
150g caster sugar
6 large leaves gelatine
Ras el hanout roast apricots:
12 apricots - washed, halved and destoned
1 lemon - peeled with speedy peeler
1/2 lemon juiced
1 vanilla pod - split lengthways
3 tablespoon honey
7 spice Arlette:
1 tablespoon Icing sugar
Sheet Puff pastry
Bring double cream, milk and sugar to the boil the. Remove from the heat, soak the gelatine in a bowl of cold water for 5 minutes until soft, once milk mix has cooled gently squeeze out excess water from the gelatine leaves and add the leaves to the milk mix along with the tahini whisk thoroughly and leave to cool completely, then fill your the moulds. Place the moulds in the refrigerator and allow to set.
Ras el hanout roast apricots
Mix all ingredients together and transfer to a roasting tray cut side down and roast at 180’c for 20 minutes
7 spice arlette
Dust a sheet of puff pastry with 7 spice, lay the pastry horizontally and roll up into a log. Slice into thin disc, roll out as thinly as possible, cut with your largest round cutter, dust with icing sugar and bake at 200’c for 8-10 minutes or until caramelised.
Recipe by Rob Mcleary, Head Chef of the Modern Pantry in Clerkenwell.