Sunday, June 09, 2013

Peach panna cotta a la Inghilterra

In my endless search for the perfect combination of fresh fruit and cream, I've invented a new dessert. Peach panna cotta a la Inghilterra. Kind of a combination of Creme Anglais and classic Italian panna cotta. With fruit.

250 mls of whole milk
250 mls of panna
2 peaches, peeled
1/4 tsp vanilla extract
3 bustine stevia (about 3 tsps natural sugar substitute)
two egg yolks
1/4 tsp sale
4 leaves gelatine

Place the gelatine in a bowl of cold water to soften. Heat milk and cream together over a low heat. Puree the peaches, stevia, salt and vanilla and a little of the milk in a blender on high for two minutes. Whisk together the peach puree with the milk and cream. When the mixture is close to the scalding temperature, quickly whisk in the egg yolks. Remove from heat and add the softened gelatine and whisk until it's dissolved (will be almost instantly).

Pour the mixture into bowls and allow to cool to room temp, then into the fridge for about 3 hours or over night.

Serve with a puree of fruit or just by itself.


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