India Today - - FOOD -


Peaches 2, su­gar 370 gm, wa­ter 50 ml, but­ter­milk 500 ml, fresh cream 500 ml, gelatin 12 gm


1. Wash and dry peach. Cut in quar­ters. In­sert bar­be­cue sticks in the quar­tered peaches. 2. Caramelise 250 gm of su­gar and stir un­til golden brown. Re­move from flame and place a cold towel un­der pan to stop su­gar from cook­ing more. 3. Dip quar­tered peaches into su­gar and place on sil­ver foil greased with but­ter to cool. 4. For pan­na­cotta soak gelatin in 50ml wa­ter 5. Boil fresh cream with 120 gm su­gar and re­move from flame. 6. Add in soaked gelatin. Stir well till com­bined. Let cream cool to room tem­per­a­ture and add the but­ter­milk. 7. Pour mix­ture in glasses to cool. Once set, place tof­fee peaches on top and serve.

MAN­DAR DEOD­HAR/ www. in­di­a­to­day­im­ages. com

Calo­rie count

450 per cup

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.