It’s almost the end of the summer but that doesn’t mean it’s time to stop enjoying some of the season’s best fruits. If you would have told me that I would be combining the flavors of peach and cherry, I would have told you that you were crazy. They aren’t typically flavors that go together but they paired beautifully in this recipe and are a great with the Panna Cotta. I was inspired to make this recipe after drooling over one of my favorite Instagram accounts @Pastrychefmatthew. His creations are super elaborate an breath taking gorgeous. He specialize in unique flavor pairings and I’m sure this combo might have showed up somewhere on his feed. I know this might not be anywhere near his level of expertise but this recipe is still pretty darn good, if I do say so myself. Check out the recipe below for this easy-to-make dessert.
Ingredients
Serves 4
2 cups heavy cream or half-and-half
1/4 cup sugar
1 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 teaspoons powdered unflavored gelatin (slightly less than 2 packets)
3 tablespoons cold water
For the Syrup
1 peach
1/4 lb cherries
1/2 sugar
1/4 cup water
Edible flowers at fresh peaches and cherries to garnish
For Panna Cotta
1. Heat the heavy cream or half-and-half and sugar in a saucepan. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
2. Lightly oil eight custard cups (or similar vessels) with a neutral-tasting vegetable oil.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
4. Pour the very warm Panna cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
5. Divide the Panna cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours – but they may take at least four hours.
If you’re pressed for time, you can pour the Panna Cotta mixture into wine goblets or drinking glasses so you can serve them in the glasses, without unmolding.
6. Run a sharp knife around the edge of each Panna cotta and unmold each onto a serving plate. If your molds have curved sides, run a small, thin-bladed flexible silicone spatula around the inside of the mold or cup to release the Panna cotta
For Cherry and Peach Syrup
1. Cut peaches into slices. Remove stems and pit from the cherries and halve them.
2. Add peaches, cherry, sugar and water to a sauce pan on a medium heat.
3. Cook for 10 minutes or until fruit are wilted and syrup has thicken
4. Remove from heat and remove cooked fruit from the syrup. Serve syrup with panna cotta, fresh peaches and cherries and (if desired) garnish with edible flowers.
In case you’re lacking the proper equipment, here are some of my picks. Happy Shopping.
*adapted from David Lebowitz
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