Peach jelly panna cotta pots

Lightly oil the inside of 6 x 100ml (3½fl oz) ramekins with a little sunflower oil. Carefully line the ramekins with cling film, allowing extra to hang over the sides for covering the top of the dish when it has been filled, then lightly oil the inside of the cling-film-lined ramekins with more sunflower oil.

To make the peach syrup jelly, fill a large saucepan with 300ml (½pt) of water and add the caster sugar. Set on a medium heat and stir until the caster sugar is dissolved. Then, bring the sugar mixture to boiling point, add the halved peaches, reduce the heat and allow everything to simmer for 5-8 minutes or until the peaches are soft. Take the pan off the heat, remove the peaches from the syrup and peel away their skins. Put each peach half, cut side up, in one of the lined ramekins.

Place the three gelatine leaves in a bowl of cold water and soak them for 4-5 minutes until they have completely softened. Lift the softened leaves out of the water and add them to the hot peach syrup in the saucepan - reheat it if it has cooled. Stir until the gelatine leaves have dissolved. Divide the hot peach syrup equally between the six ramekins, trying to keep the peaches central in each dish, then chill in the fridge for two hours to set.

To make the panna cotta, put the cream, the caster sugar and the vanilla pod in a saucepan and slowly bring to boiling point, then turn off the heat and allow the vanilla to infuse the mixture.

Place one leaf of gelatine in a bowl of cold water and allow it to soak for 4-5 minutes until it has completely softened. Lift the softened leaf out of the water and stir it into the hot cream mixture until it dissolves. (If the cream has cooled down too much, you may need to reheat it slightly once the gelatine has been added.)

Allow the cream-and-gelatine mixture to cool to room temperature, remove the vanilla pod, then pour the panna cotta over the set peach jelly in the ramekins.

Gently cover each dish with the excess cling film that is hanging over the sides, then place in the fridge to chill for 2-3 hours or until set.

To serve, turn each ramekin upside down on to a plate, carefully remove the ramekin dish and then, very gently, peel off the cling film.

 

Panna cotta recipes: