Quick & Easy

Panna cotta and roasted nectarines

Blended with vanilla bean, this creamy Italian specialty is best made ahead of time. Then served alongside beautifully roasted nectarines drizzled with wine for a truly satisfying dessert.
Panna Cotta and Roasted NectarinesAustralian Women's Weekly


Panna cotta with roasted nectarines
Roasted nectarines


Panna cotta with roasted nectarines

1.Combine the cream, milk, vanilla bean, sugar, gelatine and rind in pan; stir over a low heat until warm. Stand until cool but not set.
2.Strain cream mixture through a fine strainer into a jug; discard bean. Pour the mixture into 4 x 1/2 cup (125ml) capacity moulds. Cover; refrigerate at least 6 hours or overnight, until set.
3.To make roasted nectarines: preheat the oven to hot (220°C/200°C fan-forced). Place the nectarines, cut side up, in a small ovenproof dish; sprinkle with sugar and drizzle with wine. Roast for about 15 minutes or until browned lightly and softened. Cool.
4.Turn out panna cotta; serve with nectarines and pan juices.

Panna cotta are best made a day ahead. Nectarines are best made close to serving. Not suitable to freeze. Not suitable to microwave.


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