Peach panna cotta
User Reviews
5
6 reviews
Excellent
Peach panna cotta
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A gently fruity twist on a classic, easy Italian dessert.
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Ingredients
- ⅓ cup milk 80ml
- 1 teaspoon gelatin
- ⅓ cup cream 80ml
- ⅓ cup peach 80ml, approx 1 large peach, puree
- 4 teaspoon maple syrup or honey (1tbsp plus 1tsp)
Instructions
- Put the milk in a small pan and add the gelatin. Leave approx 5min (as you prepare peach and dishes) to 'bloom' - you will see it form a layer on top then this thins out as it dissolves.
- If using fresh peaches, peel and stone then first, then put the peach in a blender and blend until smooth.
- Lightly oil 2 ramekins/custard dishes (4-6oz size).
- Gently warm the milk and ensure the gelatin dissolves, around 3 minutes - test by putting a spoon in and seeing if you can see any lumps, there should be none.
- Remove from the heat and add the cream, peach and maple syrup and whisk to combine.
- Pour into the ramekins/custard dishes and chill for at least 2hrs, 4+ or overnight if you want to remove from dishes.
- To remove from the dish, if you want to, sit the dish in a bowl of hot water for a minute then ease the top edge away with a knife before inverting on a plate (if the plate is damp, you can slide it to reposition if you need to).
Nutrition Information
Show Details
Calories
216kcal
(11%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Cholesterol
58mg
(19%)
Sodium
37mg
(2%)
Potassium
163mg
(3%)
Sugar
12g
(24%)
Vitamin A
735IU
(15%)
Vitamin C
1.7mg
(2%)
Calcium
87mg
(9%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 58mg | 19% |
| Sodium | 37mg | 2% |
| Potassium | 163mg | 3% |
| Sugar | 12g | 24% |
| Vitamin A | 735IU | 15% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 87mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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