Name: Peach Panna Cotta With Prune Compote recipe by Femina Shiraz at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: For the Peach Panna Cotta -; Canned peach halves 3/4 cup; Canned peach syrup 2 tbsp (The syrup in which the peach halves are kept); Milk 1 cup; Fresh cream 1 cup; Vanilla essence 1 tsp; Honey 2 tbsp; Gelatin 7g (1 sachet); For the Prune Compote -; Prunes 10 pieces; Water 1 cup; Honey 2 tbsp; Star anise 1; lemon zest 1/2 tsp; Lemon juice 1/2 tsp

ABOUT Peach Panna Cotta With Prune Compote RECIPE

Indulge in this smooth and silky peach panna cotta. The panna cotta is just melt in the mouth and is accompanied by rich and thick prune compote. Prunes are a forgotten super food and has numerous health benefits.

Ingredients Serving: 4

For the Peach Panna Cotta -
Canned peach halves 3/4 cup
Canned peach syrup 2 tbsp (The syrup in which the peach halves are kept)
Milk 1 cup
Fresh cream 1 cup
Vanilla essence 1 tsp
Honey 2 tbsp
Gelatin 7g (1 sachet)
For the Prune Compote -
Prunes 10 pieces
Water 1 cup
Honey 2 tbsp
Star anise 1
lemon zest 1/2 tsp
Lemon juice 1/2 tsp

Instructions

To prepare the prune compote -Boil 1 cup of water.
Take the prunes in a bowl. Pour the hot water over the prunes. Soak it overnight.
The next day, take the prunes with the soaked water in a pan. Add honey, star anise, lemon zest and lemon juice to it and mix. Let it boil for 2 minutes on high flame.
Then simmer and cook uncovered till the mixture thickens and become syrupy. Switch the flame off and allow to cool completely. Refrigerate until use.
To prepare the peach pannacotta -Take 1/2 cup milk at room temperature in a small bowl. Sprinkle gelatin over the milk and let it rest for about 5 minutes to bloom.
Heat rest of the milk until it is hot, but do not boil. Now simmer and add the gelatin and mix well until it is dissolved completely.
Take the pan off the flame, if it gets too hot and begins to boil. Stir and dissolve gelatin completely. Once dissolved, switch the flame off.
Now add honey, vanilla essence and fresh cream to this and allow to cool.
To prepare the peach pulp, grind together the peach and the peach syrup until it forms a smooth paste.
Once the milk and cream mixture has cooled completely, add the peach pulp to it and mix.
Pour the panna cotta mixture to moulds and refrigerate to set for atleast 1 day.
Run a knife along the edges to separate the panna cotta from the mould.
Serve cold along with the prune compote.

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