A recipe from the Le Menu archive selected to take advantage of all the fruit that we picked up at the market.
Pit and dice 250g apricots, then cook them with 100g sugar and a packet of vanilla sugar until they soften. Let cool a couple of minutes and then puree.
Combine 2.5dl cream with 1.5dl milk and half of a (scraped) vanilla bean and bring to a simmer. Remove from the heat and stir in 3 leaves of softened gelatin then the apricot puree.
Transfer to ramekins, cover, and refrigerate for 3-4 hours.
15 minutes before serving combine some blueberries and blackberries with a bit of sugar and let macerate.
Serve the panna cottas topped with the berries.
The two we tried on Saturday hadn't fully set up, so they didn't have the correct panna cotta texture, but they were still really tasty. Hopefully with more cooling the texture will be right too.