Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Panna cotta
Marinated peach
Utensils
One dish (approx. 20 cm in diameter) or 4 ramekins (each approx. 150 ml), rinsed with cold water
How it's done
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Panna cotta
Bring the cream, milk and honey to the boil in a pan, reduce the heat, simmer for approx. 10 mins. Remove the pan from the heat. Stir the gelatine into the hot liquid, pour through a sieve into a measuring cup, pour into the prepared dish, leave to cool. Cover and leave to set in the fridge for approx. 6 hrs. or overnight.
Marinated peach
Mix the lime zest and juice with the fruit, cover and leave to steep for approx. 20 mins.
To serve
Carefully separate the panna cotta from the dish using the tip of a knife, briefly dip the dish in warm water, turn the panna cotta out onto a plate, top with the fruit.
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