| Recipe: |
Subtle and lovely peaches and cream... adapted from Modernist Cuisine at Home's Raspberry Panna Cotta. They advocate cooking by weight, but include volume measures. I've kept both.
2 T (30 g) whole milk
5.1 g powdered gelatin (I geeked out and used my micro-scale; if you're less of a kitchen geek, that's about 3/4 of a normal-sized packet (7 g) of unflavored gelatin)
1 1/8 c (250 g) peach puree*
1 3/8 c (300 g) heavy cream
3 T sugar
pinch salt
Put milk in a small bowl and sprinkle gelatin on milk. Let stand 5-10 minutes to hydrate the gelatin. You can use the wait time to puree the peaches.
Blend the fruit puree, cream, sugar, and salt in a small saucepan. Whisk in gelatin/milk mixture. Bring to a simmer over medium-low heat until gelatin dissolves completely. [That instruction left a lot to my imagination, so I scienced it - gelatin melts at 100 F, so I heated the mixture, stirring constantly, until it reached 115-120 F. That seemed to work well for me.]
Remove from heat and strain mixture through a fine sieve, pressing with a wooden spoon to get all the creamy goodness you can (I ended up with only 1-2 T pulp in the sieve.)
Cool to room temperature. Divide between serving cups. Recipe defines a serving as 60 g (about 1/4 c) - and says you'll get 6 servings. I filled small lidded teacups and ended with 5 servings (for 4 people... and leftovers for the next day :-).
Refrigerate until fully set, about 5 hours. Ideally you make/serve panna cotta on the same day. If you leave it to the next day, it will be a little firmer, but still really good.
*Peach Puree
3 really fragrant peaches/nectarines
1/2 t Fruit Fresh (or a bit of lemon juice or citric acid)
Quarter peaches and taste-test a thin layer of flesh next to the pit; if it's not wonderful, discard that layer. Chop peaches and put in a food processor with Fruit Fresh. Puree. Add a bit more fruit if there's less than 1 1/8 c.
Raspberry Puree
Similar process to peaches - you want 7/8 c (200 g).
Decrease gelatin to 4.3 g.
Increase sugar to 3/8 c. |
