Panna Cotta

Panna Cotta

posted in: Desserts, Recipes | 0

with Nectarines and Mint Syrup

Makes: 3
Preparation: 10 minutes (+ 3 hours chilling)
Cooking: 10 minutes



Panna Cotta

300 ml whipping cream
90 g caster sugar
1 vanilla bean
5 g gelatin powder
4 tablespoons water

Nectarine & Mint Syrup

1 nectarine
fresh mint
1 tablespoon sugar
5 tablespoons water


Panna Cotta

  1. Place the cream into a saucepan and bring to a simmering point but do not boil.
  2. Cut the vanilla bean lengthways and scrape the seeds from inside the bean. Add the vanilla bean with the seeds and sugar to the cream and set aside for 10 minutes.
  3. Put four tablespoons of water into a bowl and sprinkle over the gelatin.
  4. Stir the gelatin into the cream mixture and strain into a jar.
  5. Pour the liquid into small ramekins or cups and refrigerate for 3 hours or until set.

Nectarine & Mint Syrup

  1. Cut the nectarine into eight wedges and place them into a small saucepan with the sugar, water and mint.

Cook for 5 minutes and serve warm with the Panna Cotta.





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