Honey Panna Cotta with Peach Purée - The Sweet Rebellion
3305
post-template-default,single,single-post,postid-3305,single-format-standard,qode-quick-links-1.0,et_bloom,ajax_fade,page_not_loaded,,qode_grid_1300,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-bridge,wpb-js-composer js-comp-ver-5.1.1,vc_responsive

Honey Panna Cotta with Peach Purée

Panna Cotta is one of my favourite desserts – I just love the smooth, silky texture and subtle flavour. A Panna Cotta is quite neutral on it’s own and it carries other flavours very well, so I decided to make a honey-flavoured version. Although Autumn is here, it’s still possible to buy delicious juicy peaches. They complement the honey flavour of the Panna Cotta beautifully, and add a gorgeous pop of colour too.

You’ll notice that the honey is added after the other ingredients have been heated – this is to preserve the flavour of the honey.

Panna Cotta lovers, try this!

Ingredients:

25ml powdered gelatine
60ml water
500ml cream
500ml milk
50ml sugar
100ml Mac’s Eucalyptus Honey (Available at Faithful to Nature)

6 ripe peaches or nectarines
15-30ml icing sugar, to taste
a squeeze of lemon juice
water, as needed

Directions:

  • For the Honey Panna cotta, sprinkle the gelatine over the water and allow to sponge for 5 minutes.
  • Heat the cream, milk and sugar on low heat until it just comes to the boil, then remove from heat and add the sponged gelatine. Mix well until completely dissolved.
  • Stir in the honey.
  • Pour the panna cotta into moulds or glasses and cover with clingfilm.
  • Refrigerate for 3-4 hours, or until set.
  • Peel 3 of the peaches and roughly chop into pieces, dicarding the stones.*  Using a stick blender or food processor, blitz together the peaches, sugar (to taste) and lemon juice until you have a smooth purée. Pass the mixture through a fine sieve to remove any remaining skin. If the purée is very thick, you can add a little water.
  • Unmould the panna cotta’s by briefly dipping the moulds into warm water, then inverting onto your serving plate.
  • Slice the remaining peaches and place on and around the panna cotta’s, then drizzle with the peach purée.

*If the skins do not come away easily, blanch the peaches. Bring a pot of water to a boil. Score a large X onto the bottom of each peach with a sharp knife. Fill a large bowl with cold water and ice cubes. When the water is at a rolling boil, carefully drop each peach into the pot. Boil for 1-2 minutes, until the peaches float and the skin begins to peel off. Immediately transfer the peaches to the bowl of ice water and allow to sit for 2-3 minutes. Drain. Using your fingers, gently peel off and discard the peach skin.

 

No Comments

Post A Comment

sixteen − five =

Subscribe to my mailing list and get sweet recipes delivered to your inbox.

(Don't worry I'm not the spammy sort!)

You have Successfully Subscribed!