Pink Panna Cotta

Peach and pistachio panna cotta. Cool to know: Our head pastry chef Benoit wanted to sprinkle pistachios and crushed amaretti over the top. Yummy!

By Big Mamma

Original recipe source

Cook time: 330 minutes

Servings: 6

Ingredients

• 2 leaves gelatine
• 500 ml single (light) cream
• 50.5 g demerara (turbinado) sugar
• 3 white peaches
• 0 juice of 2 lemons
• 2 tablespoons honey
• 1.5 tablespoons grated fresh ginger
• 2 yellow peaches
• 1 tablespoon olive oil
• 0 juice of 1 lime
• 0 timut pepper
• 30 g shelled pistachios
• 12 amaretti biscuits

Instructions

1. Soften the gelatine in a bowl of cold water for 5 minutes.
2. In a pan, combine the cream with the sugar and bring to a boil for 5 minutes. Remove from the heat.
3. Squeeze the gelatine to remove as much liquid as possible and add to the pan with the hot cream. Stir until dissolved.
4. Pour the mixture into six small ramekins or dariole moulds. Chill in the refrigerator for 4 hours until the mixture sets.
5. Peel the peaches, remove the pits, and cut into about 2 cm cubes. Cook with lemon juice, honey, and grated ginger over low heat for 10 minutes until soft.
6. Remove from heat, blend to smooth purée, and chill for 1 hour.
7. Peel and wash the yellow peaches. Arrange wedges on a plate and drizzle with olive oil and lime juice. Sprinkle with timut pepper. Allow to marinate for 15 minutes.
8. Run a thin stream of hot water over the outside of the moulds and turn the panna cotta out onto plates. Drizzle the peach coulis and decorate with marinated peaches, pistachios, and amaretti biscuits.