Almond Panna Cotta, White Almond Granita & Poached Peach

Ingredients

• 250 ml Whole milk
• 250 ml Double cream
• 50 g Caster sugar
• 1 tsp Almond extract
• 2 Gelatine leaves (bloomed in cold water)
• 500 ml Almond milk (sweetened or unsweetened based on preference)
• 50 g Sugar (for granita)
• 4 Peaches (ripe but firm)
• 500 ml Water (for poaching syrup)
• 200 g Sugar (for poaching syrup)
• 1 Vanilla bean (split and seeds scraped)

Steps

1. 1

   To make the panna cotta, combine the whole milk, double cream, and 50g caster sugar in a saucepan over medium heat. Stir until the sugar is dissolved and the mixture just begins to simmer.

2. 2

   Remove the saucepan from the heat and stir in the almond extract. Add the bloomed gelatine leaves (squeezed of excess water) and whisk until completely dissolved.

3. 3

   Strain the mixture through a fine-mesh sieve into a jug, then pour into four individual molds or ramekins. Refrigerate for at least 4 hours, or until set.

4. 4

   Prepare the granita by mixing the almond milk and 50g sugar until the sugar dissolves. Pour the mixture into a shallow tray and place in the freezer.

5. 5

   Every 30 minutes, use a fork to scrape the freezing almond milk mixture to break up ice crystals, repeating until you have a light, fluffy granita texture.

6. 6

   For the poached peaches, combine 500ml water, 200g sugar, and the vanilla bean in a pot. Bring to a simmer.

7. 7

   Lower the peaches into the simmering syrup and cook for 8-10 minutes until tender. Remove from heat and let the peaches cool in the syrup before peeling and slicing.

8. 8

   To serve, unmold the panna cotta onto plates. Arrange peach slices alongside and top with a generous spoonful of the almond granita.

Notes

Ensure the gelatine is fully bloomed in ice-cold water for at least 5 minutes before adding to the warm cream mixture. For the granita, using a shallow metal tray will help it freeze faster and more evenly.

Nutrition per serving

• dessert
• almond
• peach
• panna cotta
• summer
• fruit
• elegant