5 oz. Heavy Cream
2.5 oz. Milk
2.5 oz. Sugar
2.5 oz. Whipped Cream
2 Gelatin Sheets
2 oz. Apricots (finely chopped)
Apricot maple syrup
4 oz. Dried Apricots (finely chopped)
2/3-cup Ohio Maple Syrup
2 oz. Sicilian Pistachios (crushed)
Blend the apricot with the milk and heat with cream, sugar until steaming in a saucepan.
Soak the gelatin leaves in cold water for 5 minutes, squeeze out the water, and add to the cream.
Stir until the gelatin has dissolved.
At this point using an ice bath bring just to room temperature and add slowly fold in the whipped cream.
Pour the Panna cotta into 6 ramekins or forms and refrigerate for at least 6 hours or overnight.
Meanwhile simmer water, maple syrup, and apricots in a small saucepan, uncovered, stirring occasionally, until apricots are tender and liquid is syrupy, 15 to 20 minutes.
To serve, unmold onto plates and garnish with the Apricot maple syrup, the Sicilian pistachio, topped with a nice piece of apricot and mint leaves.