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.

  • 20 mins cooking
  • Serves 4
  • Print


Panna cotta with roasted nectarines
  • 300 millilitre thickened cream
  • 1 cup (250ml) milk
  • 1 vanilla bean, split
  • 1/4 cup (55g) caster sugar
  • 1 1/2 teaspoon gelatine
  • 1 strip lemon rind
Roasted nectarines
  • 4 medium (680g) nectarines, halved, seeded
  • 1/3 cup (75g) caster sugar
  • 1/2 cup (125ml) dessert wine


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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