Panna cotta with peaches
- Preparation and cooking time
- Total time
- + setting
- Easy
- Serves 6
Skip to ingredients
- 6 white or yellow peacheshalved and stoned
- or other sweet wine 2 tbsp Sauternes
- 2 tbsp demerara sugar
panna cotta
- sunflower oil
- 300ml full-fat milk
- 350ml double cream
- 100g caster sugar
- 2 tsp gelatine powderor 4 gelatine leaves soaked in cold water
- or other dessert wine 75ml Sauternes
Nutrition: per serving
- kcal466
- fat33.4g
- carbs35.4g
- fibre1.6g
- protein5.2g
- salt0.11g
Method
step 1
To make the panna cotta, brush 4 × 150ml pudding moulds with a little sunflower oil. Put the milk and cream in a pan. Add the sugar, bring slowly to the boil then remove from the heat. Pour 150ml of the milk mix into a small bowl, add the gelatine and stir until it has completely dissolved. Leave the rest of the mixture to cool to room temperature. Stir the 2 mixtures together, add the sauternes and strain through a fine sieve into the moulds. Chill until set.
step 2
Heat the oven to 200C/fan 180C/gas 6. Put the peaches in a baking dish, divide the sauternes between the peaches, pouring it into the holes, and sprinkle over the sugar. Bake for 30 minuters or until the peaches are soft and slightly caramelised. Serve the panna cotta turned out onto plates with the peaches.
