This divine dessert is a twist on the classic combination of peaches and cream. The bright translucent fruit jelly looks gorgeous perched on the rich smooth pannacotta.
- sunflower oil, for oiling
- for the peach syrup jelly:
- 110 g caster sugar
- 3 peaches (left unpeeled but halved and stones removed)
- 1 tblsp powdered gelatine
- for the pannacotta:
- 300 ml (1/2 pint) double or regular cream
- 25 g caster sugar
- 1 vanilla pod (split lengthways)
- 1 rounded tsp powdered gelatine
- six 100ml ramekin dishes or glasses
- Lightly oil the inside of each ramekin, then carefully line with cling film, allowing extra to hang over the sides for covering the top of the dish when it has been filled, then lightly oil the inside of the cling film.
- Begin by making the peach syrup jelly. Fill a large saucepan with 300ml (1/2 pint) water and add the sugar. Set on a medium heat and stir until the sugar is dissolved.
- Then bring to boiling point, add the halved peaches, then reduce the heat and allow to simmer for 5-8 minutes or until the peaches are soft.
- Take the pan from the heat, carefully remove the peaches from the syrup and gently peel away their skins, which should slip off easily. Place each peach half, cut side up, in one of the lined ramekins.
- Pour two tablespoons of water into a small bowl, sprinkle over the gelatine and set aside for 5 minutes.
- Next add the soaked gelatine to the peach syrup in the saucepan and stir over a low heat for 2-3 minutes or until dissolved.
- Divide the syrup equally between the six ramekins, making sure you keep the peaches as central and upright as possible in each dish, then chill in the fridge for two hours to set the jelly.
- To make the pannacotta, place the cream, sugar and vanilla pod in a saucepan and slowly bring to boiling point, then turn off the heat and allow the vanilla to infuse.
- Pour two teaspoons of water into a clean bowl, add the gelatine and set aside for 5 minutes. Add the soaked gelatine to the hot cream mixture, stirring gently until the gelatine dissolves. (If the cream has cooled down too much, you may need to reheat it slightly once the gelatine has been added.)
- Allow to cool to room temperature, remove the vanilla pod, then pour the pannacotta over the set peach jelly in the ramekins.
- Gently cover each dish with the excess cling film hanging over the sides, then place in the fridge to chill for 2-3 hours or overnight until set.
- To serve, turn each ramekin upside down onto a plate, carefully remove the ramekin and then very gently peel off the cling film.
- Rachel's Tip:
- Sometimes creased cling film can leave marks on the pannacotta. So if you would like yours to be completely smooth, very gently smooth the edges with a metal spatula dipped in hot water.
Rachel's tip: Sometimes creased cling film can leave marks on the pannacotta. So if you would like yours to be completely smooth, very gently smooth the edges with a metal spatula dipped in hot water.
More by Rachel Allen:
- Fennel, pink grapefruit and feta salad
- Chocolate Pear Tart: Rachel Allen Coastal Cooking
- Roast Goose, stuffing: Rachel's Coastal Cooking