Vanilla Crème Fraiche Panna Cotta with Minted Fruit
1/2 lb Cherries, pitted
½ lb Apricots, sliced
1 Tbs Honey
2 Tbs Micro Mint
1 tsp Lemon Juice
1 Pint Milk
6 OZ Sugar
1 Vanilla Bean, split and scraped
4 Gelatin sheets
1 Pint Crème Fraiche
Combine Cherries, Apricots, Honey, Juice, and Mint in a bowl. Toss and refrigerate for 1 hour.
For the Panna Cotta:
Heat Milk, Sugar and Vanilla bean. Just to dissolve Sugar
Soften Gelatin sheets in cold water. Remove and squeeze out excess water.
Add Gelatin to warm Milk mixture. Let cool at room temperature until reaches body temperature.
Whisk Crème Fraiche into Milk mixture.
Pour into 8 glass dishes or ramekins, (can be made in large dish and scooped out as well).
Let Panna Cotta refrigerate for 1 hour or up to 3 days in advance.
Serve with 2 Tbs of Minted Fruit on top of Panna Cotta and garnish with micro Mint.