Alison’s peach–yoghurt panna cotta with orange blossom–peach caramel

Alison’s peach–yoghurt panna cotta with orange blossom–peach caramel

By
From
Saha
Serves
8
Photographer
Matt Harvey

Orange blossom–peach caramel

Ingredients

Quantity Ingredient
200g caster sugar
50ml water
100ml fresh orange juice
20ml peach schnaps
splash orange-blossom water

Peach purée

Quantity Ingredient
300g caster sugar
450ml water
500g ripe yellow peaches

Panna cotta

Quantity Ingredient
30g caster sugar
300ml peach poaching syrup
4 1.6 g sheets of gelatine
325ml pure cream
400g plain yoghurt
350g the peach purée
20ml peach schnaps
1 tablespoon walnut oil

Garnish

Quantity Ingredient
fresh peach slices, (optional)
fresh blueberries, halved, (optional)
persian fairy floss, (optional)

Method

  1. To make the orange blossom–peach caramel, put the sugar and water in a saucepan. Bring to the boil, then lower the heat and simmer gently until it starts to darken and caramelise. Add the orange juice, peach schnaps and the orange-blossom water, and continue simmering until everything dissolves back to a smooth caramel, then remove from heat.
  2. To make the peach purée, put the sugar and water into a saucepan with the whole peaches. Cover with a circle of greaseproof paper to ensure the peaches are submerged. Simmer gently in the syrup until they are tender. Remove the peaches, reserving the syrup. When the peaches are cool enough to handle, rub away the skins and cut the flesh away from the pit. Tip the flesh into a liquidiser and whiz to a smooth purée.
  3. To make the panna cotta, put the sugar and peach poaching syrup in a saucepan and heat gently to dissolve the sugar. Soak the gelatine in a little cold water for a few minutes until it softens, then squeeze well. Remove the peach syrup from the heat and add the gelatine. Stir well to dissolve and leave to cool a little.
  4. In a large bowl, stir together the cream, yoghurt and peach purée. Add the cool syrup mixture and stir to combine thoroughly. Lightly oil dariole moulds with the walnut oil. Strain the panna cotta mixture through a fine sieve and pour into the moulds. Refrigerate until they set.
  5. To serve, unmould the panna cottas and serve drizzled with the orange blossom–peach caramel. Garnish with fresh peach slices and blueberries and, if you like, a little mound of Persian fairy floss.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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