5 dl whipping cream
1 dl Dansukker Jelly Sugar Multi
1 1/2 dl dried apricots, finely chopped
50 g butter or margarine
1/2 dl Dansukker Brown Sugar
3 tbsp Dansukker Organic Light Syrup
6 tbsp plain flour
2 ml ground cinnamon
50 g flaked almonds
Combine the cream, jelly sugar and chopped apricots in a saucepan. Bring to the boil and boil for half a minute. Cool slightly, then divide the mixture into decorative glasses. Refrigerate.
Melt the butter/margarine in a saucepan on the stove. Add the remaining ingredients and mix thoroughly. Using a teaspoon, put sparse mounds of the mixture on a baking sheet lined with greased and floured baking parchment. Bake in the centre of the oven at 200 °C for approx. 8 minutes. Allow to cool completely. Decorate the pannacotta with a biscuit flake and a praline just before serving.
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