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Dessert: Nectarine Panna Cotta with Marinated Nectarines

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 287 kcal
Contents show

Ingredients
 

  • 300 ml Cream 30% fat
  • 30 g Sugar
  • 2 Fresh nectarines
  • 4 Gelatin white
  • 5 cl Sherry

Instructions
 

  • Let the gelatine soak in a little cold water.
  • Bring the cream with the sugar to the boil and simmer for about 10 minutes.
  • Core the nectarines - they should be firm - cut one half into wedges and marinate with sherry, cut the rest into pieces and puree.
  • Dissolve the swollen gelatine in the hot cream and let it cool down a little. Stir in the nectarine puree and pour into dessert molds. Remove from the molds after they have thickened and garnish with the marinated nectarines.
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Nutrition

Serving: 100gCalories: 287kcalCarbohydrates: 10.6gProtein: 1.9gFat: 25g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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