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- Buttermilk Panna Cotta With Peaches And Pistachio Praline
Buttermilk Panna Cotta With Peaches And Pistachio Praline
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Preparation time:
10 minutes
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Cooking time:
15 minutes, plus 2-3 hours setting
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Total time:
2 hours 25 minutes
to 3 hours 25 minutes
Ingredients
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3 x 284ml pots double cream
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200g caster sugar
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2 vanilla pods, halved and seeds removed
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Grated zest of 1 orange
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6 leaves gelatine
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284ml carton St Ivel Cultured Buttermilk
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50g shelled pistachio nuts, coarsely chopped
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2 ripe peaches
Method
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Lightly oil 8 x 125ml pudding basins or dariole moulds. In a thick-bottomed pan, heat the double cream, 75g caster sugar, vanilla pods and seeds, and orange zest over a medium heat. Bring to the boil, then simmer until reduced by about a quarter to 750ml, stirring frequently so the cream doesn’t burn on the bottom of the pan.
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Place the gelatine leaves in a bowl of cold water, snapping them in half to fit, if necessary. Leave to soak for 5 minutes until very soft. Drain off the water and stir the gelatine into the hot cream. Strain into a clean bowl and allow to cool slightly - this takes around 20 minutes. Stir in the buttermilk and divide between the prepared moulds. Chill for 2-3 hours, until set.
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For the praline, scatter the pistachio nuts over a lightly greased piece of foil on a baking tray. In a small clean pan, melt the remaining sugar with 4 tbsp cold water over a medium heat and boil until it caramelises and is golden in colour. Pour over the pistachios and leave to cool. Once cool, break into pieces.
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Preheat the barbecue or a griddle pan to high. Halve the peaches, remove the stones and cut each half into four. Cook the peach slices for 1 minute or until the sides are lightly charred. Turn out the panna cottas by running the tip of a knife around the edge before briefly dipping the moulds into hot water and inverting them onto plates. Serve with the peach slices and shards of praline.
Comments
Glossary
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Barbecue
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Boil
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Caramelise
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Charred
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Chill
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Chop
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Cream
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Dariole mould
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Drain
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Foil
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Gelatine
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Grease
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Melt
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Milk
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Oil
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Orange
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Peach
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Pistachio nuts
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Pour
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Preheat
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Pudding basin
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Ripe
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Scatter
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Set
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Simmer
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Slice
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Soak
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Stir
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Strain
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Sugar
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Vanilla
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Zest
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This recipe was first published in July 2006.
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