Description
Creamy panna cotta gets a fruity twist with sweet nectarines and tangy buttermilk. A simple dessert thats surprisingly elegant.
Ingredients
Units
Scale
- 9 leaves of gelatine
- 2 cups (473 ml) single cream
- 1 cup (227 g) granulated sugar
- 2 tsp vanilla essence
- 1 1/2 cups (355 ml) buttermilk
- 4 ripe nectarines
- juice of 1 lemon
Instructions
- Soak 7 gelatin leaves in cold water for at least 5 minutes.
- Heat cream, sugar, buttermilk, and vanilla essence in a saucepan over medium-high heat, stirring until sugar dissolves.
- Remove from heat, stir in gelatin leaves until dissolved, and strain the mixture.
- Cool slightly, then pour into glasses and refrigerate, covered with plastic wrap.
- Peel nectarines (carve a cross at the bottom, pour hot water over them, let stand, then peel like a tomato).
- Finely chop the nectarine flesh, remove pits, and puree until smooth.
- Strain the puree, pressing well to extract all juice.
- Soak remaining gelatin leaves in cold water.
- Gently heat nectarine puree over low heat until just hot enough to dissolve the gelatin.
- Stir in lemon juice.
- Cool, then pour over the panna cotta in the glasses and refrigerate for another 2 hours.
Notes
- For a smoother panna cotta, use a fine-mesh sieve to strain the cream mixture after incorporating the gelatin.
- If nectarines are out of season, substitute with peaches or apricots for a similar flavor profile.
- To prevent a skin from forming on the panna cotta, press plastic wrap directly onto the surface before refrigerating.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 40
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
- Cholesterol: 30