Vanilla panna cotta with sticky peaches

    6 hours 20 min

    This silky smooth panna cotta combined with sweet and sticky peaches is a match made in heaven!

    5 people made this

    Serves: 2 

    • 4 tablespoons milk
    • 1 1/2 teaspoons powdered gelatine
    • 55g caster sugar
    • 250ml whipping cream
    • 1 teaspoon vanilla extract
    • 2 fresh peaches, halved, stone removed
    • 2 tablespoons brown sugar
    • 1 tablespoon fresh orange juice

    Prep:15min  ›  Cook:5min  ›  Extra time:6hr chilling  ›  Ready in:6hr20min 

    1. Grease two (160ml capacity) moulds or ramekins. Place the milk in a microwave-safe jug. Heat in microwave on HIGH for 20 seconds or until hot.
    2. Sprinkle gelatine over 2 tablespoons boiling water in a small heatproof jug. Stir with a fork until gelatine has dissolved. Stir gelatine and sugar into hot milk until sugar dissolves.
    3. Add cream to milk mixture; mix well. Divide the liquid among prepared moulds and cover with cling film. Refrigerate for 6 hours or until set.
    4. Lightly grease a large non-stick frying pan with oil and heat over medium heat. Cook peaches, cut side down, for 2 minutes, then turn.
    5. Combine brown sugar, juice and 2 tablespoons water in a small bowl; pour liquid over peaches and bring to the boil. Simmer for 1 minute or until sauce thickens slightly. Remove from heat and set aside to cool.
    6. Dip each panna cotta mould briefly in a bowl of hot water and turn the panna cottas out onto serving plates. Serve with peaches and drizzle with syrup.

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