I made several experiments before being able to obtain a panna cotta worthy of the name, in terms of texture and flavor. I used white peaches for their delicacy, sweet and fragrant. Ripened on the tree, they turn pink on the inside and give this panna cotta a delicate blush color. A perfect match with rose syrup! The scent of roses enhances the flavor of peaches, the fresh note of cardamom completes this bouquet of perfumes. I made the rose syrup with the petals of the roses from my garden, absolutely organic, only rose petals, water and sugar. Gluten free, dairy free, vegan.
Time of realization: 40 minutes + rest time
Degree of difficulty (1 to 5): 2
Ingredients for 6 molds
250 ml of soy cream
250 ml of unsweetened almond milk
60 g of sugar
2 very ripe white peaches
1,5 g of agar agar (1 sachet)
1 cardamom berry
a few drops of bitter almond aroma
For the peach sauce
1 large ripe white peach or 2 small ones
1 spoon of sugar
4 spoons of water
To serve
1 white peach
home made rose syrup
rosebuds
Procedure for making Panna cotta with peaches with rose syrup
In a small bowl mix the agar agar with two tablespoons of milk (taken from the quantity). Wash the peaches, cut them into small pieces and put them in a saucepan with their seeds. If you use nectarines, avoid peeling them. Add the milk, soy cream, sugar, bring to the boil and boil for 5 minutes. Combine the seeds of the cardamom berry, turn off and leave to rest for 10 minutes. Filter, crushing the peaches well with a fork, add the agar agar, put back on the heat, stirring occasionally and boil for 1 minute. Remove from the heat, add the bitter almond flavor and mix.
Wet the molds, pour in the panna cotta and let the refrigerator rest for at least three hours, preferably overnight. Cut the peach into cubes and put it in a saucepan with the sugar and water. Cook for 15 minutes, stirring and allow to cool and blend. Serve in a dark dish with the peach sauce spread on the bottom, turn the panna cotta upside down and decorate with fan-shaped slices of peach, rose syrup and rosebuds. I got a nice firm but not gelatinous texture.
The recipe was made by Anna Tondini.
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