Peach bellini pannacotta
- July 2017
- Serves 6
- Hands-on time 40 min, plus setting
We’ve turned the fresh, sweet flavours of a classic peach bellini into glorious wobbling pannacottas.
Topped with more fresh mint, peaches and prosecco – there’s no dessert more summery.
- 54.7g (34g saturated)
- 40.2g (40.1g sugars)
For the pannacotta
- 410g tin peaches in natural juice
- 6 gelatine leaves (we used Costa)
- 600ml double cream
- 150ml whole milk
- 150g caster sugar
- 100ml prosecco
For the boozy peaches
- 3 fresh peaches, sliced
- Handful fresh mint leaves, plus extra to decorate
- 200ml prosecco
You’ll also need…
- 6 x 150ml dariole moulds or ramekins, greased with a little flavourless oil
- Drain the peaches (reserve the juice), put in a mini food processor and whizz to a fine pulp. (If you don’t have a mini food processor use a stick blender instead.) Meanwhile, put the gelatine in a bowl and cover with cold water. Leave for 5 minutes.
- Put the whizzed peach pulp, cream, milk and sugar in a saucepan. Gently heat until the sugar has dissolved. Turn the heat to its lowest setting, squeeze the excess water from the softened gelatine leaves and whisk them into the cream with the prosecco. Keep stirring until the gelatine has fully dissolved.
- Pour the pannacotta mixture into the prepared moulds and put in the fridge to set for at least 4 hours or up to 24 hours.
- Two hours before serving, put the sliced fresh peaches, mint, prosecco and reserved juice (from the peach tin) in a large bowl and leave to macerate until you’re ready to serve.
- Turn out the pannacottas onto serving plates and serve with the boozy peach slices, some of the juices and a few extra fresh mint leaves.
To turn out the pannacottas, dip the moulds briefly in warm water to loosen.
If you want to try a different flavour pannacotta, you can use the same weight of any tinned fruit. Cherries and pears would both work well.
The pannacottas can be made up to 24 hours ahead. Wrap the moulds in cling film and keep in the fridge.
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