Peaches are in season! And good ones - the Pence peaches from Metropolitan Market are the best. Literally. All week I'm posting recipes for what to do with the giant flat of peaches you just bought. If you don't know the Pence peach story, click here.
For all of the recipes this week, check out the link on the right.
Peach Pannacotta
For 24 ladies
Oil
2 cup whole milk
2 cup whipping cream
2 teaspoon pure vanilla extract
2 packages unflavored gelatin (about 4 teaspoons)
1 cup sugar
2 cup crème fraiche
5 medium peaches
Lightly oil (spray kind works best) 24 small ramekins. Chop three peaches into a medium dice and divide evenly among ramekins.
Puree 2 peaches until completely smooth (should render 1 ¼ cups peach puree). Transfer to a small bowl and sprinkle gelatin over. Let stand about 10 minutes until the gelatin is soft.
In a heavy saucepan blend together milk, cream and vanilla and heat until just warm, but not hot (about 200˚ on a candy thermometer) Add the sugar to the milk mixture and whisk over low heat until sugar is dissolved. Remove from heat and whisk in (quickly) crème fraiche and peaches. Divide among ramekins and refrigerate overnight.
To serve, top ramekin with slices of fresh peach, a sprig of mint and a drizzle of caramel sauce.
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