Pana Cotta with Walnuts and Apricots

Préparation

• Bring the crème fraîche and caster sugar to the boil in a saucepan over a low heat. After 5 minutes of gentle boiling, remove from the heat.
• Rehydrate the gelatine leaves in cold water for a few minutes. When they are soft, squeeze them well and fold into the cooked cream. Stir well.
• Add 40 grams of walnuts Leave to infuse for 1 hour
• In another saucepan, bring an apricot coulis to the boil, then off the heat, stir in a sheet of gelatine as before...
• Slide a few walnut shavings into a half-sphere mould, then fill with the apricot mixture and chill in the fridge.
• When the cream has infused for an hour, pour the mixture through a sieve to separate the nuts from the liquid. Alternatively, you can also blend the mixture in a blender, but this will make your pana cotta a little granular. Place 3 to 4 kernels, previously separated from the cream, in small shallow dishes such as egg dishes. Then fill the small dishes with the cream (thick enough to cover the kernels). Place in the fridge for one hour to allow the gelatine to set...
• Once this deadline has passed... Take everything out... Turn out the apricot mixture, which you can set aside on a plate that has been wrapped in cling film to prevent it sticking. Then make up the final preparation, placing this "fruit paste" on top of the pana cotta, with your choice of a single egg or two "yolks" for particularly greedy guests. Sprinkle with chopped mint leaves to give the illusion of parsley and deepen the flavour of our : Trompe l'oeil fried eggs with walnut and apricot pana cotta.