appetite magazine
Panna Cotta with Poached Peaches
 
 
Author:
Serves: 6
Ingredients
  • For the Panna Cotta:
  • 900g UHT whipping cream
  • 224g UHT whole milk
  • 2 vanilla pods
  • 224g sugar
  • 2 strips of lemon rind
  • 4 leaves bronze gelatine
  • For the peaches:
  • 6 peaches
  • 250g sugar
  • 125g water
  • 7ml vanilla paste/1 vanilla pod
  • 25ml peach liqueur
  • juice of ½ a lemon
Method
  1. For the panna cotta, boil together the cream, milk, vanilla, sugar and lemon rind then reduce to a simmer for 5 mins.
  2. Take off the heat and leave to infuse for 15 mins.
  3. Soak the gelatine in cold water for 5-10 mins.
  4. Drain and squeeze out as much excess water as possible.
  5. Remove the vanilla pods and lemon rind from the infused cream by passing it through a sieve into a bowl.
  6. Add the softened gelatine and stir until dissolved.
  7. Place the bowl over a bowl of ice to cool.
  8. Set into desired moulds.
  9. For the peaches, half the peaches and remove the stones.
  10. In a pan, heat the sugar, water and vanilla to 115C.
  11. Once the liquid has reached 115C, add the peaches in a single layer, skin side down.
  12. Continue to cook for a couple of minutes then flip onto their faces.
  13. Remove from the heat, cover with cling film and allow to poach until tender.
  14. Once the peaches are cold, take off all the skin (do not throw these away).
  15. Add the peach liquor and lemon juice to the poached peaches.
  16. Tear the peach skins in half, place on a tray lined with greaseproof paper and dry in a cool oven set at 150C/Gas 2.
  17. To serve, remove a panna cotta from the mould and place it into a bowl.
  18. Place one peach half and a splash of juice next to the panna cotta.
  19. Decorate with a peach skin shard.
Recipe by appetite magazine at https://www.appetitemag.co.uk/panna-cotta-with-poached-peaches/