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Recipe of the Week: Peach Panna Cotta with Almond Tuille

August 22, 2018
By LORETTA PAGANINI , Island Reporter, Captiva Current, Sanibel-Captiva Islander

This light dessert is one of Italy's favorite - easy to prepare because it can be made ahead and kept in the refrigerator for several days. Perfect for company, it looks like you spent the whole day preparing it even though you didn't. I like to serve it with fresh berries and mint. Serves eight. (Chef tip: Be careful when working with gelatin. For best results, always dissolve first in cold water and then heat in the cream mixture making sure that the gelatin is completely dissolved and incorporated.)

2 tablespoons cold water

1 1/2 teaspoon unflavored gelatin

Article Photos

Loretta Paganini

Nonstick vegetable oil spray

1 cup heavy whipping cream

1 teaspoon finely grated orange zest

1/2 cup granulated sugar

2 cups buttermilk

1 teaspoon vanilla sugar

3 cups peaches, peeled, pitted and chopped

2 tablespoons triple sec sweet liqueur

2 tablespoons granulated sugar

Fresh mint

Place water into small bowl; sprinkle gelatin over and stir. Let gelatin stand for 20 minutes or until gelatin softens. Lightly spray eight 3/4-cup ramekins or custard cups with nonstick spray.

Heat cream, orange zest and sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to a low boil, stirring occasionally. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla; divide mixture among prepared ramekins. Refrigerate panna cotta until set, about eight hours.

Place peaches in a medium saucepan with liqueur and sugar. Cook mixture over low heat until the fruit breaks down. Puree peach mixture until smooth.

Using small sharp knife, cut around panna cotta in each ramekin. Place plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Top with peach puree and serve chilled with a sprig of mint and almond tuille.

Almond tuille

(makes 1 cup of batter)

3 1/2 ounces flour

3 1/2 ounces granulated sugar

3 ounces egg whites

1 ounces unsalted butter, room temperature

1 teaspoon almond extract

Combine sugar and egg whites. Mix by hand with plastic spatula for one minute. Mix in soft butter until semi-smooth (about one minute). Add extract. Sift in flour and mix just until combined.

Spread onto pan lined with silicon mat (or lightly greased and floured) into desired shape, about 1/16-inch thick.

Bake until just beginning to lightly brown around the edges.

 
 

 

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