To grill the peaches, cut the peaches in half and slip each half from the stone, then cut each piece in half again.
Lay the peach slices on a grill tray, sprinkle with the demerara sugar and dot with butter.
Grill until peaches begin to caramelize, about 5 minutes. Slip skins off the peaches once they are cooked.
To serve, hold the dariole moulds in hot water for 30 seconds then slip the panna cotta from their moulds onto serving plates.
Lay the grilled peach slices and raspberries around the creams and serve.
Vanilla Panna Cotta:
To make the panna cotta, heat milk, cream, vanilla and sugar in saucepan to simmering point over gentle heat, to allow maximum time for flavour infusion.
Soak gelatine leaves in cold water until softened.
Remove vanilla cream from heat, squeeze the gelatine to remove excess water and stir into the cream.
Pass the cream through fine mesh sieve or muslin, discard solids.
Press firmly to extract as much liquid and vanilla seeds as possible.
Pour the cream into 6 dariole moulds (125ml) and refrigerate until set, at least 6 hours or overnight.
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