Panna cotta with nectarines

Panna cotta with nectarines

Total: 4 hr 25 min. | Active: 25 min.
gluten-free
Nutritional value / person: 496 kcal
, Fat: 40 g
, Carbohydrate: 27 g
, Protein: 7 g

Ingredients

4 people

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

4 dl full cream
1 dl milk
2 ½ tbsp sugar
1 vanilla pod, cut lenghtwise, seeds scratched out
2 ½ leaf gelatine, immersed in cold water for approx. 5 mins., drained

Nectarines

300 g nectarines, cut into wedges
2 tbsp water
1 tbsp sugar
1 tbsp lemon juice
1 cardamom pod, crushed

To serve

2 tbsp pine nuts, roasted, coarsely chopped
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Utensils

4 ramekins (each approx. 1 ½ dl), rinsed with cold water

How it's done

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Panna cotta

Pour the cream into a pan along with all the other ingredients up to and including the vanilla seeds, bring to the boil while stirring. Turn down the heat, reduce the liquid to approx. 400 ml. Remove the pan from the heat. Stir the gelatine into the hot liquid. Pour the mixture through a sieve into a measuring jug and pour into the prepared moulds, leave to cool. Cover and leave to set in the fridge for approx. 4 hrs.

Nectarines

Place the nectarines in a pan along with all the other ingredients up to and including the cardamom, mix, cover and simmer for approx. 10 mins. until just soft, leave to cool.

To serve

Carefully slide the tip of a knife around the edges of the panna cotta. Briefly dip the moulds in warm water. Turn the panna cotta out onto plates, plate up the nectarines alongside, sprinkle with pine nuts.

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