Herb infused panna cotta with poached pears

panna cotta

Panna cotta is so, so good! There are so many flavour combo’s to try, like raspberry and mint, spiced pineapple or berry compote and almond crumble. Peaches and cream are a classic flavour combo so I thought why not panna cotta and peaches!
The lightly infused panna cotta in this recipe also gives the dessert another level of flavour and in my mind works well, see what you think and try out this recipe.




Whilst whacking up this little treat, check out this tune!



Panna Cotta

100_2292Poached peaches

  • 250 ml Double cream
  • 250 ml Milk
  • 2 tbsp. Clear honey
  • 2 tbsp. Sugar
  • Vanilla pod
  • 1 sprig thyme
  • 1 bay leaf
  • 3 leaves of gelatine
  • 4 peaches
  • 400 ml white wine
  • 2 tbsp. Honey
  • Bunch of basil leaves



Simply put all the ingredients for the panna cotta in a pan, except the gelatine. Bring to the boil and then take off the heat immediately. Leave it to infuse for 10 minutes. Strain the liquid. In the meantime soak the gelatine in water till its soft. Pour away the water and whisk the gelatine thoroughly into the infused milk. Pour into moulds or ramikins and set in the fridge for at least 3 hours.




Poached peaches



This is also really simple. Dissolve the honey in the wine. Cut the peaches in halve and remove the stone. Place in the syrup with the basil leaves and boil for 15 – 20 mins. Remove the peaches and leave to cool. Boil the syrup for a further 10 mins until reduced by halve. Once the peaches are cool, remove the skin and place in the syrup. Keeps well in the fridge for two days.

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