Peach Panna Cotta Food

PEACH PANNA COTTA

Steps:

• Place peaches and lemon juice in a blender or food processor. Cover and process until smooth., In a microwave-safe bowl, sprinkle gelatin over peach nectar; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved. Let stand 5 minutes. Stir in pureed peach mixture. Pour into eight 8-oz. glass dessert dishes. Refrigerate until set, at least 3 hours., In a small saucepan, sprinkle gelatin over milk; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in cream, sugar, lemon zest, salt and vanilla. Pour over peach gelatin layers. Refrigerate until set, at least 2 hours. If desired, garnish with peach slices and mint leaves.

PEACH-COCONUT PANNA COTTA

Steps:

• Sprinkle the gelatin over the milk; let bloom 5 minutes.
• Puree the peaches with the coconut water and lime juice in a blender until smooth. Strain through a fine-mesh sieve into a medium saucepan and cook over medium heat until slightly thickened, about 8 minutes. Add the milk-gelatin mixture, heavy cream and sugar and cook, stirring, until smooth. Let cool slightly.
• Divide among 6 to 8 ramekins. Refrigerate until set, at least 6 hours or overnight. Top with finely chopped peaches.

PEACH PANNA COTTA TRIFLE

Steps:

• Start the trifle the day before you want to serve it. Pour 600ml of the cream into a saucepan along with 75g of the caster sugar and the vanilla. Warm gently over a low heat until steaming, then remove from the heat. Meanwhile, soak three of the gelatine leaves in a bowl of cold water for 5 mins until softened. Make sure to drop the gelatine leaves into the water one by one to prevent sticking.
• When the gelatine leaves are soft, squeeze out the excess water and add to the warm cream mixture, whisking until the gelatine has dissolved. Whisk in half the yogurt - the mixture will start to thicken as the yogurt cools the cream. Pour the panna cotta mixture into a trifle bowl (ours was 20cm in diameter and 15cm deep). Chill for at least 2 hrs until the panna cotta has set.
• Meanwhile, halve 10 of the peaches and remove the stones. Arrange the peaches cut-side up in a saucepan. Tip in the honey, cardamom pods, orange juice, orange blossom water (if using) and 75g caster sugar, then pour over enough water to just cover the peaches. Cut a circle of baking parchment to fit neatly over the peaches and place it directly on the surface of the liquid to stop the peaches from bobbing around too much as they cook. Bring to a gentle simmer and cook for 20-30 mins until the peaches are soft enough to squash against the side of the pan with a spoon (the timing will depend on the firmness of the fruit). Leave to cool in the syrup.
• When the peaches have cooled, scoop onto a plate using a slotted spoon. Slip off the skins and discard them. Strain the peach syrup into a measuring jug - you should have about 600ml, but top up with orange juice if needed. If you have more than 600ml, you can keep the excess in an airtight container in the fridge for up to a week to use in drinks.
• Warm the peach syrup in a saucepan over a low heat or the microwave until just steaming. Meanwhile, soak the remaining three gelatine leaves in cold water for 5 mins until soft. Squeeze any excess water from the gelatine, then stir into the hot syrup until dissolved. Set aside to cool until just warm.
• Cut the madeira loaf into 2-3cm cubes and arrange over the panna cotta layer in the trifle bowl. Pour over the peach syrup and chill for another 1-2 hrs, or until the syrup has set into a jelly.
• Arrange the poached peaches over the jelly layer, placing any pretty coral-pink pieces against the glass side. Pour the custard over the peaches, then chill until you're ready to serve - we recommend chilling for at least 2 hrs, but it can also be chilled overnight to get ahead.
• When you're ready to serve, beat the remaining 300ml double cream with the icing sugar to soft peaks using an electric whisk. Swirl though the remaining yogurt. Spoon the cream mixture over the custard layer, starting around the edge of the bowl, then filling in the middle. Halve, stone and finely slice the remaining two peaches, then arrange the slices on top and drizzle with some honey. Sprinkle over the chopped pistachios and nestle in shards of honeycomb, if you like.

YOGURT PANNA COTTA WITH CHERRY AND PEACH COMPOTE

Steps:

• Pour 1/4 cup water into small bowl; sprinkle gelatin over. Let stand 10 minutes. Bring cream and sugar to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Add gelatin mixture and whisk until dissolved. Whisk in yogurt and vanilla. Divide mixture among eight 3/4-cup custard cups. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
• Cut around edges of each panna cotta to loosen. Set each cup in shallow bowl of hot water for 10 seconds. Immediately invert onto plate. Top with compote.

VANILLA PANNA COTTA

Steps:

• In large bowl, add gelatin to cold milk and let soften.
• In saucepan, combine whipping cream, second amount of milk, sugar and vanilla and bring to a boil. Pour over gelatin mixture and stir until completely dissolved. Set bowl over very cold water and chill 1/2 hour, stirring occasionally, until almost set. Pour mixture into 8 individual 1/2 cup ramekins and store in fridge until completely set. Cover with plastic wrap if making the night before.
• To serve, quickly dip ramekins in warm water to loosen sides. Invert onto individual serving plates and shake to release. Cut fruit into small pieces and arrange on each plate around panna cotta. In the photo in the cookbook, they have a small pile of each kind of fruit around the panna cotta.

PANNA COTTA WITH LEMON-THYME PEACHES

Steps:

• Make panna cotta:
• Sprinkle gelatin over water in a small heavy saucepan and let stand 1 minute to soften. Stir in cream and 1/8 tsp salt, then heat gently over medium-low heat, stirring, until gelatin has dissolved.
• Whisk together yogurt, honey, and almond extract, then whisk in cream mixture.
• Pour mixture into 4 small bowls and chill, covered, until set, at least 8 hours.
• Prepare peaches:
• Mince lemon thyme with sugar, then toss with peaches. Let macerate, stirring occasionally, at room temperature 20 minutes. While peaches macerate, let panna cotta stand at room temperature.
• To serve:
• Top bowls of panna cotta with peaches and their juice. Drizzle with additional honey if desired.

PANNA COTTA

Steps:

• In a medium saucepan sprinkle the contents of the gelatin packet over the half and half and let stand for 5 minutes.
• Over low heat stir the gelatin mixture until it totally dissolves.
• Add the heavy cream.
• Add half of the vanilla and sugar.
• Stir again over the low heat until the sugar is dissolved.
• Taste and add remaining vanilla if you wish.
• Wipe the insides of 4-1/2 cup ramekins with a light coating of canola oil.
• Ladle in the cream mixture and let stand until cool.
• Place in the fridge for 4 hours.
• You can serve in the dishes or invert.
• Serve with fresh fruit.