Instructions
Follow the steps and taste along the way.
Bloom the gelatin
Sprinkle the powdered gelatin over 30 ml of cold water, stir, and leave to bloom for 5 minutes. Finely grate the lime zest and squeeze out 15 ml of juice. Halve the apricots and remove the stones.
Make the coconut base
Combine the coconut milk, oat drink, 55 g of sugar, lime zest, and grated ginger in a saucepan. Heat over medium heat, stirring, for 4–5 minutes, until the sugar dissolves and the mixture begins to steam; do not let it boil. Remove from the heat, stir in the bloomed gelatin, and keep stirring until it has completely dissolved. After 5 minutes, stir in 10 ml of lime juice.
Chill the panna cotta until set
Divide the mixture among 6 small glasses or bowls. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, until firmly set.
Roast the apricots and toast the buckwheat
Preheat the oven to 200 °C. Toss the apricots with 20 g of sugar and the remaining 5 ml of lime juice. Arrange them cut-side down on a baking sheet lined with parchment paper and roast for 16–18 minutes, until softened and lightly browned around the edges. While they roast, dry-toast the buckwheat in a frying pan over medium heat for 4–5 minutes, stirring often, until fragrant and some grains are lightly browned. Remove from the heat, toss with the salt, and leave to cool.
Finish and serve
Divide the roasted apricots and any juices from the baking sheet among the set panna cottas. Sprinkle with the cooled buckwheat just before serving so it stays crunchy. Serve cold.
