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Collection: Dessert
Recipe By: MKR Matt and Luke
Peach Bellini Panna Cotta
Ingredients
- 25g butter
- 1 tbs brown sugar
- 4 tbs crushed toasted natural almonds
- mint leaves, to decorate
- PANNA COTTA
- 6 gelatine leaves
- 410g can peaches in juice
- 600ml thickened cream
- 150ml milk
- 150g caster sugar
- Finely grated zest of 1 lime
- 100ml sparkling wine
- MACERATED PEACHES
- 4 firm ripe peaches, cut into thick wedges
- 200ml sparkling wine
- 100ml reserved peach juice
- PEACH COULIS
- 3 yellow peaches, coarsely chopped
- 25g butter
- 1 tbs brown sugar
- 1 tsp lime juice
- TUILLE
- 2 egg whites
- 70g sugar
- 50g plain flour
- Pinch salt
- 40g butter, melted, cooled
- 1 vanilla bean, seeds scraped
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Directions
- Lightly grease six dariole moulds (150ml capacity) with vegetable oil.
- To make panna cotta, soak gelatine sheets in cold water to soften.
- Drain peaches, reserving peaches and juice. Blend peaches to form a smooth puree.
- Place cream, milk, sugar, lime zest and peach puree in a saucepan over low heat until sugar dissolves and mixture is hot.
- Remove from heat and stir in softened gelatine until dissolved. Stir in sparkling wine.
- Strain into prepared moulds. Cool to room temperature. Refrigerate for several hours or until set.
- To macerate peaches, combine all ingredients in a bowl. Refrigerate until required.
- To make peach coulis, melt butter in a frying pan over medium heat. Add peaches and sprinkle with sugar. Cook, stirring, until soft. Transfer to blender and add lime juice. Blend until smooth. Cool completely.
- Preheat oven to 190C and line two oven trays with baking paper.
- To make tuiles, whisk egg whites and sugar to combine. Stir in remaining ingredients.
- Thinly spread mixture onto prepared trays in desired shapes.
- Bake for 6-7 minutes or until crisp around edges. Cool for 5 minutes, then transfer to a wire rack to cool completely.
- Melt butter in a frying pan over medium heat. Add almonds and sprinkle with sugar. Cook, stirring occasionally, until toasted. Cool.
- Invert panna cottas onto serving plates and top with macerated peaches. Serve with peach coulis, tuiles and toasted almonds. Decorate with mint leaves.
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