Monday, May 23, 2005
Has My Blog Jelled? White Chocolate Panna Cotta with Peaches
Elise is this month's host for the ever-fun blog event Is My Blog Burning? That means, for my new readers, that food bloggers all over the world come together and cook on a specific theme. This time, the theme is.. jelly - the use of gelatin. A bit scary, especially considering what I did for the Taboo-issue of IMBB... Well, I wasn't about to go down that route again, but I did know of something awesome that you could make using gelatin: Panna Cotta.
Panna Cotta is essentially boiled cream. You add flavorings, sugar and gelatin, and either flip it out from a mold, or serve it in glasses or cups. Very versatile. I found this recipe in Donna Hay magazine, last year's summer edition, and I really like it. I opted to make a fruit salsa to go with it, rather than just serve it with more peaches, and I strongly encourage you to try that, too!
White Chocolate Panna Cotta with Peaches
500 ml (2 cups) single cream (I used 20% fat)
85 ml (1/3 cup) icing sugar
100 g white chocolate, chopped
62,5 ml (1/4 cup) water
2 teaspoons gelatin powder
2 perfectly ripe peaches
Start by slicing the peach into thin slices. (This can be pretty hard - just toss whatever's not perfect into the fruit salsa.) Lightly oil (using a neutral oil) four ramekins or cups, and arrange the slices in the bottoms.
Place the icing sugar and the cream in a saucepan and simmer over medium heat until slightly reduced. Add the white chocolate, and stir until smooth. Meanwhile, sprinkle the gelatin over the water. When it's set, melt it in another saucepan over low heat, and once it's melted, add to the cream mixture. Simmer for a minute. Pour the panna cotta mixture over the peaches, and place in fridge for at least four hours, or until set. When it's time to serve, loosen the edges and invert the molds over a plate - it can be a bit tricky to get them out.
Serves 4 - with enough leftovers for 2
500 g strawberries, halved
2 ripe peaches, diced
juice and grated peel of 1 lime
1-2 tbsp demerara sugar
Mix everything together, and let it stand for at least an hour to help the flavors blend.