Panna cotta with sugar-roasted fruit

Recipe from: 1/3/2001 12:00:00 AM
Ingredients 8
Servings 6
Time

Ingredients

  • 1
    Litres
    cream
  • 190
    ml
    icing sugar
  • 5
    ml
    vanilla essence, or the seeds of a vanilla pod
  • 10
    ml
    gelatine
  • 65
    ml
    water
  • SUGAR-ROASTED FRUIT
  • 6
    nectarines, plums or peaches
  • 60
    ml
    sugar
 

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.
 

Read more on: dairy
 

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