make the compote |
For the compote:
650g / 23oz peeled and pitted peaches
60ml / 1/4C water
30ml / 2Tbs honey
30ml / 2Tbs sugar
pinch kosher salt
For the panna cotta:
500ml / 2C milk
15ml / 1Tbs vanilla
60ml / 1/4C sugar
6 sheets gelatin
Method:
- take 500g / 17.5oz of the peaches, cut them up and put them in a pan with the water, honey, sugar, and salt
- quickly bring to a simmer to form the compote, but don't cook too long
- strain off some of the syrup
- use the syrup to puree the rest of the peaches in a blender until smooth
- go back with the peach puree and add to the cups to cover the chunks
- place the cups in the freezer at least until the top of the compote is firm
- soak the gelatin in cold water until soft, then drain the water off
- mix the milk, cream, vanilla and sugar in a pot and just barely bring to a simmer
- melt the gelatin into the hot mix
- allow the mix to cool slightly (so you don't melt the compote as you pour it in the cup)
- gently pour the mix over the compote to fill the cups
- transfer to the fridge and allow to set up overnight
- serve
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