Panna cotta with sugar-roasted fruit

Fairlady
6 servings
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Dairy

By Food24 November 03 2009
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Ingredients (7)

1.00 Litres cream
190.00 ml icing sugar
5.00 ml vanilla — essence or seeds
10.00 ml Sheridans gelatine
65.00 ml water
SUGAR-ROASTED FRUIT
6.00 nectarines — plums or peaches
60.00 ml sugar
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Method:

Place cream, icing sugar and vanilla in a saucepan and allow to simmer slowly, stirring occasionally until reduced by a third. Place gelatine in a saucepan and add water. Leave for 5 minutes, then place over low heat until gelatine has dissolved. Stir into hot cream mixture and simmer for 1 minute. Pour into six 12 cm ramekins or small tea sups and refrigerate for 4-6 hours, or until firm.
SUGAR-ROASTED FRUIT
Preheat oven to 220 ºC. Place fruit in a baking dish lined with nonstick paper. Sprinkle with sugar and bake for 20 minutes, or until golden. Serve with turned-out panna cotta moulds.
Serves 6.



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