Set Italian Puddings with Fruit
3 h. 40 min.
- For the pannacotta
- 4 Peaches (stoned and finely diced)
- 2 cups Whole milk
- 3 leaves gelatin
- 1 Vanilla bean (split lengthways, seeds scraped out)
- ¼ cup caster sugar
- For the mint jelly
- ½ cup caster sugar
- ¼ cup water
- ½ tsp peppermint extract
- mint (cut chiffonade)
- 1 leaf gelatin (soaked in cold water)
Start by preparing the pannacotta mix; combine the milk, vanilla pod and seeds and sugar in a saucepan.
Bring the mixture to a simmer over a moderate heat, then remove from the heat and allow to infuse to one side.
Soak the gelatine leaves in cold water for a few minutes, then remove the leaves and squeeze the excess water out of them. Add to the milk mixture and stir until dissolved. Strain the milk into a jug.
Divide the peach between between 8 small individual serving glasses, then top with the pannacotta mixture. Cover them and leave to cool to room temperature.
Transfer to the fridge after cooling, leaving them to set for 1-2 hours.
Once set, start preparing the mint jelly; combine the sugar, water and peppermint extract in a small saucepan. Heat over a medium heat, stirring until the sugar has dissolved.
Remove from the heat and remove the gelatine from the water, squeezing out the excess water. Add to the hot syrup and stir well until dissolved. Add the fresh mint and stir well.
Allow the mixture to cool to room temperature before pouring a little on top of each pannacotta.
Place a peach slice in the jelly then return them to the fridge to let the jelly set for an hour before serving. Once set, garnish the pannacottas with flowers and some more chopped mint.