Pana Cotta with Walnuts and Apricots

Prep time

• In a saucepan, bring the crème fraîche and powdered sugar to a simmer over low heat... After 5 minutes of low boiling, remove from the heat.
• Rehydrate the gelatin sheets in cold water for a few minutes. When they are soft, press them well and incorporate them into the cooked cream. Stir well.
• Add 40 grams of walnut kernels Leave to infuse for 1 hour
• In another saucepan, bring an apricot coulis to the boil, then off the heat, add a sheet of gelatin as before…
• In a half-sphere mold, slip a few shavings of walnut kernels, then fill with the apricot preparation and put in the refrigerator.
• When the cream has infused for an hour, pour the mixture into a strainer to separate the nuts from the liquid. Alternative: you can also use a blender, but this will make your pana cotta a little grainy. In small deep plates such as “egg dishes” with ears, place 3 to 4 kernels previously separated from the cream. Then fill the small dishes with the cream (thickness sufficient to cover the kernels) Place in the refrigerator, so that the gelatin is well set, allow one hour in the refrigerator...
• Once this time has passed… Take everything out… Unmold the apricot preparation which you can reserve on a plate previously covered in film to prevent it from sticking. Then compose the final preparation, by placing this “fruit paste” on the pana cotta, your choice of a single egg or two “yolks” for particularly gourmet guests. Sprinkle with chopped mint leaves to give the illusion of parsley and deepen the taste in the mouth of our: Pana cotta-style trompe l'oeil fried eggs with walnuts and apricots.