Peach panna cotta
A gently fruity twist on a classic, easy Italian dessert.
Servings: 2
Calories: 216kcal
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Ingredients
- ⅓ cup milk 80ml
- 1 teaspoon gelatin
- ⅓ cup cream 80ml
- ⅓ cup peach puree 80ml, approx 1 large peach
- 4 teaspoon maple syrup or honey (1tbsp plus 1tsp)
Instructions
- Put the milk in a small pan and add the gelatin. Leave approx 5min (as you prepare peach and dishes) to 'bloom' - you will see it form a layer on top then this thins out as it dissolves.
- If using fresh peaches, peel and stone then first, then put the peach in a blender and blend until smooth.
- Lightly oil 2 ramekins/custard dishes (4-6oz size).
- Gently warm the milk and ensure the gelatin dissolves, around 3 minutes - test by putting a spoon in and seeing if you can see any lumps, there should be none.
- Remove from the heat and add the cream, peach and maple syrup and whisk to combine.
- Pour into the ramekins/custard dishes and chill for at least 2hrs, 4+ or overnight if you want to remove from dishes.
- To remove from the dish, if you want to, sit the dish in a bowl of hot water for a minute then ease the top edge away with a knife before inverting on a plate (if the plate is damp, you can slide it to reposition if you need to).
Nutrition
Calories: 216kcal | Carbohydrates: 14g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 37mg | Potassium: 163mg | Sugar: 12g | Vitamin A: 735IU | Vitamin C: 1.7mg | Calcium: 87mg