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Peach panna cotta
Bruce Kazan, Main Course, Valley Table Issue 46
Ingredients
2 1/4 teaspoons gelatin
1 quart heavy cream
1 cup granulated sugar
1/2 cup pureed peaches
Method
1. Place one cup of cream in mixing bowl and gently whisk in gelatin. Place aside for gelatin to bloom.
2. In saucepan, stir together remaining cream, sugar and peaches.
3. Bring mixture to a boil and remove from heat.
4. Whisk in bloomed gelatin.
5. Pour into 3-inch ramekins and refrigerate overnight.
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