A lovely, flavour-filled recipe for honey panna cotta, topped with peaches
25ml powdered gelatine
100ml Mac’s Eucalyptus Honey
6 ripe peaches or nectarines
15-30ml icing sugar, to taste
a squeeze of lemon juice
water, as needed
For the honey panna cotta, sprinkle the gelatine over the water and allow to sponge for 5 minutes.
Heat the cream, milk and sugar on low heat until it just comes to the boil, then remove from heat and add the sponged gelatine. Mix well until completely
Stir in the honey.
Pour the panna cotta into moulds or glasses and cover with clingfilm.
Refrigerate for 3-4 hours, or until set.
Peel 3 of the peaches and roughly chop into pieces, discarding the stones.*
Using a stick blender or food processor, blitz together the peaches, sugar (to taste) and lemon juice until you have a smooth purée. Pass the mixture through a fine sieve to remove any remaining skin. If the purée is very thick, you can add a little water.
Unmould the panna cotta’s by briefly dipping the moulds into warm water, then inverting onto your serving plate.
Slice the remaining peaches and place on and around the panna cotta’s, then drizzle with the peach purée.
*If the skins do not come away easily, blanch the peaches. Bring a pot of water to a boil. Score a large X onto the bottom of each peach with a sharp knife. Fill a large bowl with cold water and ice cubes. When the water is at a rolling boil, carefully drop each peach into the pot. Boil for 1-2 minutes, until the peaches float and the skin begins to peel off. Immediately transfer the peaches to the bowl of ice water and allow to sit for 2-3 minutes. Drain. Using your fingers, gently peel off and discard the peach skin.
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This recipe and photo provided by and copyright to Astrid Field from the Sweet Rebellion. Visit The Sweet Rebellion website, and see more of her delectable sweet treat recipes