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Vanilla pannacotta with raspberry jelly, poached peaches and white chocolate

Yahoo7
Updated
Vanilla pannacotta with raspberry jelly, poached peaches and white chocolate

  • Makes 4

  • Preparation time:

  • Cooking time:

Ingredients

For the vanilla panacotta:
170ml Cream
50g Sugar
1 Vanilla pod or 5ml vanilla extract
1⁄2 Gelatine leaf (assuming you are using the 5g leaves)
170ml Buttermilk

For the Raspberry Jelly:
2 Leaves of gelatine
100g Raspberry puree
1⁄2 cup cold water
2 Tbsp Sugar

For the Poached Peaches:
4 Peaches
250ml Sugar
500ml Verjuice
1 Vanilla pod

White Chocolate Curls:
250g Bar good quality white chocolate

Method

For the vanilla pannacotta:
Soak the gelatine in cold water. Place the sugar, cream and vanilla in a saucepan. Stir till sugar dissolves and bring to the boil. Remove from the heat and whisk in gelatine until completely dissolved. Allow to cool then add buttermilk. Pour into moulds and allow 1cm from top for jelly.

For the raspberry jelly:
Soak gelatine in cold water until it turns soft and spongy. Discard excess water. Bring Raspberry puree to the boil in a small saucepan. Immediately remove from the heat and stir in the gelatine until completely dissolved. Add sugar and stir till dissolved.
Allow to set at room temperature for a few minutes. Add cold water into mixture and stir. Distribute the jelly mixture evenly amongst the panacotta moulds.

For the poached peaches:
Place all ingredients except the peaches into a small saucepan. Stir until sugar has dissolves and bring to the boil. Reduce the sugar syrup to a simmer. Make a small cross at the bottom of each peach with a small sharp knife. Gently place the peaches in the sugar syrup and poach until soft. Remove peaches from the poaching liquid and allow to cool.
Peel skin off peaches, being careful not to damage the flesh.

For the white chocolate curls:
Use a potato peeler to shave a few curls of white chocolate for garnishing.

To plate:
Unmould Panacotta onto a clean plate. Cut the peaches into wedges and place around the plate. Garnish with a few mint leaves and fresh raspberries. Place a few of the chocolate curls on top of the Panacotta.

Notes