• Peaches

  • 6 Ripe free stone peaches

  • 1 tablespoon Demerara sugar

  • 1 punnet raspberry

  • 1 tablespoon unsalted butter

  • Vanilla Panna Cotta

  • 200 ml Milk

  • 600 ml thick (45%) Cream

  • 2 Vanilla Beans

  • 120 g caster sugar

  • 4 x 1g leaves of Gelatine


  • Peaches:

  • 1.

    To grill the peaches, cut the peaches in half and slip each half from the stone, then cut each piece in half again.

  • 2.

    Lay the peach slices on a grill tray, sprinkle with the demerara sugar and dot with butter.

  • 3.

    Grill until peaches begin to caramelize, about 5 minutes. Slip skins off the peaches once they are cooked.

  • 4.

    To serve, hold the dariole moulds in hot water for 30 seconds then slip the panna cotta from their moulds onto serving plates.

  • 5.

    Lay the grilled peach slices and raspberries around the creams and serve.

  • Vanilla Panna Cotta:

  • 1.

    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.

  • 2.

    Soak gelatine leaves in cold water until softened.

  • 3.

    Remove vanilla cream from heat, squeeze the gelatine to remove excess water and stir into the cream.

  • 4.

    Pass the cream through fine mesh sieve or muslin, discard solids.

  • 5.

    Press firmly to extract as much liquid and vanilla seeds as possible.

  • 6.

    Pour the cream into 6 dariole moulds (125ml) and refrigerate until set, at least 6 hours or overnight.

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