for 4 people

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

How it's done

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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