Description
Panna cotta may seem hard, but it’s so simple. Just heat and set. Buttermilk and cream give the dessert a great mix of flavor to pair with sweet nectarines.
Ingredients
Scale
- 7 leaves of gelatine + 2 extra
- 600 ml single cream
- 220 gr granulated sugar
- 2 tsp vanilla essence
- 400 ml buttermilk
- 4 ripe nectarines
- juice of 1 lemon
Instructions
- Soak your 7 gelatine leaves in cold water for at least 5 minutes prior to making the cream.
- Heat the cream with the sugar, buttermilk and vanilla essence in a saucepan on medium high heat and stir until the sugar is dissolved.
- Stir in the gelatine leaves while taking the pan of the fire and stir until dissolved. Put the mixture through a sieve. Leave to cool a bit and then put in glasses of your choice and leave them in the fridge covered with a bit of clingfilm.
- In the meantime peel your nectarines (carve a cross in the bottom of the nectarines and pour hot water over them, leave to stand and you can peel them like you would a tomato)
- Chop the flesh finely, remove the stones and put the fruit in a blender. Puree until smooth, put through a sieve and press well so all the juice is gone from the pulp.
- Soak your remaining gelatine leaves in cold water and slowly heat your nectarine puree on low fire until just hot enough to dissolve the gelatine. add your lemonjuice and stir to combine. Leave to cool and once cool poor on top of the panna cotta in the fridge and put it back in to set for another 2 hours in the fridge
- Prep Time: 25 mins
- Cook Time: 5 hours
- Category: Dessert