Honey panna cotta

Honey panna cotta

Total: 6 hr 30 min. | Active: 30 min.
gluten-free
Nutritional value / people: 515 kcal
, Fat: 45 g
, Carbohydrate: 22 g
, Protein: 5 g

Ingredients

4 people

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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

5 dl full cream
1 dl milk
3 tbsp honey
4 leaves gelatine, immersed in cold water for approx. 5 mins., drained

Marinated peach

1 lime, rinsed with hot water, dabbed dry, grated zest and 1 tbsp of juice
1 peach (white), sliced
1 peach (yellow), sliced
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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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