AL­MOND PANNA COTTA WITH PEACHES AND PIS­TA­CHIOS

Food and Travel (Singapore) - - Italy Special -

Prep 2 hrs • Cook 45 mins • Serves 8

1L whip­ping cream 200g sugar 1 vanilla pod 10g gela­tine

POACHED PEACHES 1kg peaches 500ml wa­ter 150g sugar or­ange zest, from 1 or­ange 1 star anise 1 vanilla pod a pinch of salt

GAR­NISH blue­ber­ries, as needed straw­ber­ries, as needed black­ber­ries, as needed rasp­ber­ries, as needed pis­ta­chios, as needed

1

Soak gelatin in cold wa­ter un­til soft. Boil 500ml cream with sugar and vanilla pod, then dis­solve the gelatin in the pot of hot cream. Set aside and let the mix­ture cool to room tem­per­a­ture. Whip the other half por­tion of cream and add it to the pot of cream com­tain­ing the gelatin, and mix well. Pour the cream mix­ture into moulds of your de­sired shape and place them into the re­frig­er­a­tor. Pre­pare the peaches. Boil wa­ter in a large pot with sugar, or­ange zest, star anise and vanilla pod. Let it cook unti the sugar dis­solves com­pletely. Peel and de­seed peaches and soak them in the pot of hot syrup. Re­duce heat to low and let it sim­mer un­til the peaches are soft. Keep peaches chilled in the re­frig­er­a­tor be­fore use. Run a thin-bladed knife around sides of the moulds; in­vert and care­fully re­move the mould from the panna cotta onto in­di­vid­ual serv­ing plates. Top with peaches, and gar­nish with pis­ta­chios and berries. Elle & Vire Whip­ping Cream 198g Made in Nor­mandy us­ing qual­ity raw ma­te­ri­als to en­sure a high qual­ity prod­uct, Elle & Vire Whip­ping Cream is suit­able for use in both cook­ing and pas­try mak­ing. Quick to thicken with great hold, this whip­ping cream cream, with 35.1% fat, is es­pe­cially good at bring­ing out dif­fer­ent flavours, mak­ing it an in­dis­pens­able in­gre­di­ent for your dishes.

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