Panna Cotta with Honey Roasted Peaches
November 23, 2018
A rich Italian dessert of sweetened cream topped with tart summer fruit flavours. It looks beautiful to serve and has a light, silky texture.
Serve with a glass of Prosecco and with each sip you could whisk your way to Italy, under the South African sun.
- Yields: 6 servings
1To make the panna cotta place water in a small bowl and stir in the gelatin and set aside until the gelatin softens, about 15 minutes.
2In a large bowl, whisk all of yogurt and 1 cup of milk.
3In a small saucepan, bring remaining milk and sugar to a low simmer. Stir in the water-gelatin mixture (it will dissolve immediately) and remove from heat.
4Whisk this mixture into the yogurt mixture, then stir in lemon juice.
5Pour mixture into small glass cups and chill in fridge for at least 2 hours.
6In the meantime, to prepare the roasted peaches, preheat the oven to 200°C.
7Cut each peach in half around the pit then pull apart from the pit. Cut each half into quarters, creating segments.
8Place the peach segments and thyme sprigs in a baking dish lined with baking paper.
9Mix the balsamic vinegar with honey and drizzle over the peaches and thyme and roast in the oven for 15 to 20 minutes until caramelised and tender.
10Once done remove and allow them to cool and then serve over the panna cotta along with a drizzle of the pan juices and fresh thyme leaves.