Peaches with Sauternes panna cotta
A deliciously sophisticated summer dessert
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 25 minutes plus setting
- To make the panna cotta, brush 4 x 150ml pudding moulds with a little sunflower oil. Put the milk and cream in a pan. Add the sugar, bring slowly to the boil then remove from the heat. Pour 150ml of the milk mix into a small bowl, add the gelatine and stir until it has completely dissolved. Leave the rest of the mixture to cool to room temperature. Stir the 2 mixtures together, add the Sauternes and strain through a fine sieve into the moulds. Chill until set.
- Heat the oven to 200C/fan 180C/gas 6. Put the peaches in a baking dish, divide the Sauternes between the peaches, pouring it into the holes, and sprinkle over the sugar. Bake for 30 minutes or until the peaches are soft and slightly caramelised. Serve the panna cotta turned out onto plates with the peaches.
Per serving
466 kcalories, protein 5.2g, carbohydrate 35.4g, fat 33.4 g, saturated fat 18.8g, fibre 1.6g, salt 0.11 g
Recipe from olive magazine, August 2008.
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Ingredients
- 6 white or yellow peaches , halved and stoned
- 2 tbsp Sauternes or other sweet wine
- 2 tbsp demerara sugar
PANNA COTTA
- sunflower oil
- 300ml full-fat milk
- 350ml double cream
- 100g caster sugar
- 2 tsp gelatine powder, or 4 gelatine leaves soaked in cold water
- 75ml Sauternes or other dessert wine
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 25 minutes plus setting
Ingredients
- 6 white or yellow peaches , halved and stoned
- 2 tbsp Sauternes or other sweet wine
- 2 tbsp demerara sugar
PANNA COTTA
- sunflower oil
- 300ml full-fat milk
- 350ml double cream
- 100g caster sugar
- 2 tsp gelatine powder, or 4 gelatine leaves soaked in cold water
- 75ml Sauternes or other dessert wine
Per serving
466 kcalories, protein 5.2g, carbohydrate 35.4g, fat 33.4 g, saturated fat 18.8g, fibre 1.6g, salt 0.11 g
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