Panna Cotta with Poached Peaches
Author: Helen Doyle
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
- For the panna cotta, boil together the cream, milk, vanilla, sugar and lemon rind then reduce to a simmer for 5 mins.
- Take off the heat and leave to infuse for 15 mins.
- Soak the gelatine in cold water for 5-10 mins.
- Drain and squeeze out as much excess water as possible.
- Remove the vanilla pods and lemon rind from the infused cream by passing it through a sieve into a bowl.
- Add the softened gelatine and stir until dissolved.
- Place the bowl over a bowl of ice to cool.
- Set into desired moulds.
- For the peaches, half the peaches and remove the stones.
- In a pan, heat the sugar, water and vanilla to 115C.
- Once the liquid has reached 115C, add the peaches in a single layer, skin side down.
- Continue to cook for a couple of minutes then flip onto their faces.
- Remove from the heat, cover with cling film and allow to poach until tender.
- Once the peaches are cold, take off all the skin (do not throw these away).
- Add the peach liquor and lemon juice to the poached peaches.
- 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.
- To serve, remove a panna cotta from the mould and place it into a bowl.
- Place one peach half and a splash of juice next to the panna cotta.
- Decorate with a peach skin shard.
