TOFFEE PEACH WITH BUTTERMILK PANNACOTA
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.
450 per cup