For a unique and pretty pudding, look no further than this delicious panna cotta recipe
IMAGE: PETERSHAM NURSERIES
This elegant and fragrant pudding takes a little time but your efforts will be well rewarded.
Petersham Nurseries’ Thyme Panna Cotta with Roasted Peaches & Almond Biscotti
Servings: 6
Ingredients
For the panna cotta
- 750 ml single cream
- 50 g golden caster sugar
- 16 g thyme
- 2 leaves of gelatine
For the peaches
- 2 peaches
- 10 g caster sugar
For the biscotti
- 100 g organic plain flour
- 50 g golden caster sugar
- 1/2 tsp baking powder
- Zest of 1 lemon
- 1 egg
- 50 g almonds, chopped
Instructions
Method for the panna cotta
- In a pan place the single cream, sugar and thyme and heat gently
- Soak the gelatine leaves in iced water until soft
- Add the gelatine to the cream mix and stir to dissolve
- Take off the heat, leave to infuse for 20 mins before passing through a fine sieve
- Pour 150ml into bowls and leave to set in the fridge overnight
Method for the peaches
- Cut the peaches in half to remove the stone then cut each half into four
- Place the wedges onto a baking tray and sprinkle with a little sugar and water
- Roast in the oven at 180c for 5-10 mins until slightly soft
Method for the biscotti
- Mix the flour, sugar, baking powder and lemon zest together
- Add the egg, followed by the chopped pistachios and bring together to form a dough
- Roll into a log, flatten slightly and bake on a lined tray at 150c for 20 mins (until it springs back to touch)
- Slice into 0.5cm slices, place back onto the tray and bake for a further 10 mins, turning once
To serve
- Add the roasted peaches and their juice to the top of each panna cotta and sprinkle on a few extra pistachios. Serve with a slice of biscotti.
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