A perfect summer dessert that makes the most of sweet peaches when they’re in season. Shamelessly stolen from the July 2017 issue of Delicious Magazine, but quantities reduced as it only takes this amount to make six.
Serves 6 | 25 mins plus 4 hrs chilling
- 300g tinned peaches in juice
- 400ml double cream
- 117ml whole milk
- 117g caster sugar
- 4 sheets gelatine
- two small peaches
- 200ml prosecco
- mint leaves
You will also need
- 6 small pudding basins/dariole moulds or ramekins, lightly oiled and lined with cling film
- Drain the tinned peaches (reserve the juice) and use a small hand blender to puree them to a fine pulp.
- Put the gelatine leaves in a bowl and cover with cold water. Leave to soak for 5-10 mins.
- Put the peach pulp, cream, milk and sugar in a saucepan and heat until the sugar has dissolved.
- With the heat on its lowest setting, wring out each of the gelatine sheets and whisk them into the cream mix one by one and then add 60ml prosecco. Stir until the gelatine is fully dissolved.
- Pour the mix into the prepared moulds/ramekins and refrigerate for at least 4 hrs.
- About 2hrs before you plan to serve, add the remaining 140ml prosecco to the drained peach juice, add about 10 mint leaves and slice the peaches into this mix, leaving it to infuse until you’re ready to serve.
- When ready, unmould the pannacottas and serve with the drained, sliced peaches and a mint leaf or two.