Festive Panna Cotta

This panna cotta is dollied up with a peach syrup, fresh peach slices and a biscuit crumb to whow your guests. It makes 6 portions of 125ml each – I prefer to make mine 80ml portions as it is a rich dessert.

45ml water
17,5ml powdered gelatine
750ml cream
100ml caster sugar
5ml vanilla

Pour the water into a small bowl and sprinkle the gelatine on top. Leave to stand for 5 minutes.
Pour the cream into a small saucepan and add the caster sugar.
Turn the heat to medium and stir the mixture until the sugar has dissolved.
Remove the mixture from the heat just before it reaches a boil.
Melt the gelatine in the microwave at 5 seconds bursts.
Add the liquid gelatine, in a thin stream, to the cream mixture while whisking vigorously.
Add the vanilla and whisk through.
Pour the mixture into bowls/glasses/moulds and cover with plastic wrap.
Refrigerate for 6 hours, until set.

To serve:

Peach syrup:
Cut 3 fresh peaches into chunks and add it to a small saucepan.
Add 60ml peach/tropical fruit juice and simmer for 5 minutes on a low heat.
Blitz the mixture together and pour through a sieve.
Refrigerate the syrup until ice cold.

Crumb:
Place 6-8 dry biscuits in a plastic bag and smash them until you have an even crumb texture.

Assemble the dessert by drizzling the peach syrup over the panna cotta. Add a spoonful of the crumb and garnish with a few slices of fresh peach to serve.

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