INGREDIENTS:
For the Panna Cotta
4 tablespoons (60 ml) water2½ teaspoons unflavoured gelatin2 cups plain whole-milk Greek yogurt2 cups (475 ml) whole milk or heavy cream divided¼ granulated sugar2 tablespoons freshly squeezed lemon juice (from about ½ lemon)
For the roasted peaches and nectarines
4 peaches (I used 2 peaches and 2 nectarines but any stone fruit would work)½ cup balsamic vinegar1 tablespoon honeyPinch of saltPinch of pepper2-3 sprigs of fresh thyme plus more for garnish INSTRUCTIONS:
For the Panna Cotta
Place water in a small bowl and stir in gelatin and set aside until the gelatin softens, about 15 minutes.
In a large bowl, whisk all of yogurt and 1 cup of milk or cream.
In a small saucepan, bring remaining milk or cream and sugar to a low simmer.
Stir in water-gelatin mixture (it will dissolve immediately) and remove from heat.
Whisk this mixture into the yogurt mixture, then stir in lemon juice at the end.
Pour mixture into small cups or pan and chill in fridge for at least 2 hours for small cups and up to 8 for a large pan. It’s best to do this the night before you need it for best outcome.
For the roasted peaches and nectarines
Preheat oven to 400 ° F.
Cut each peach in half around the pit then pull apart from the pit and then cut each half in half. Place peach quarters on a baking dish.
Mix balsamic vinegar with honey and drizzle over the peaches.
Season with salt and pepper, place over them the sports of thyme and place in the oven and roast 30 minutes until caramelised and tender.
Once done remove and allow them to cool and then serve over the Panna Cotta along with a drizzle of the pan juices. They are also fabulous over ice cream.
Get fancy
To get the layered angled affect I used a square baking pan (the one I use for brownies) to stabilise my angled positioned glasses. I lined the baking pan with a dish cloth (to add some bulk between glasses for stability) and tipped each glass against each corner of pan at roughly the same angle. I then placed an inverted smaller glass in the middle of the pan to stabilised the other cups. Pour the mixture carefully into each tipped glass and then carefully transfer the entire baking dish into the refrigerator for the Panna Cotta to set on an angle in the cups.
(Source: https://www.oliveandmango.com/vanilla-yoghurt-panna-cotta-with-balsamic-thyme-roasted-peaches-and-nectarines/)
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