Ingredients
Panna cotta with roasted nectarines
Roasted nectarines
Method
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.
Note