Spiced Panna Cotta With Apricots - cooking recipe

Ingredients

1 1/4 cups heavy cream
3/4 cup granulated sugar
2 None cinnamon sticks, broken in half
6 None cardamom pods, bruised
1 tbsp unflavored gelatin
2 cups vanilla yogurt
2 cans (15 oz each) apricot halves in juice, drained
2 tbsp packed brown sugar

Preparation

Grease six 2/3-cup ramekins. Place on a tray.
Place cream, granulated sugar, cinnamon and cardamom in a medium saucepan on low heat. Cook and stir for 2-3 mins or until sugar dissolves. Remove from heat. Let stand for 5 mins. Strain mixture through a fine sieve into a large bowl; discard spices. Cool to room temperature.
Sprinkle gelatin over 1/4 cup boiling water in a small bowl; stir to dissolve. Cool to room temperature.
Gradually stir gelatin into cream mixture. Stir in yogurt until well blended. Pour into prepared ramekins. Cover with plastic wrap. Refrigerate for 4 hours or until set.
Preheat broiler to high. Place apricots, cut-side up, on a baking pan. Sprinkle with brown sugar. Broil for 4-5 mins or until golden brown.
Dip bottom of ramekins in warm water. Unmold onto serving plates. Serve with apricots. Drizzle with any juices.