Home Recipes Peach and apricot panna cotta

Peach and apricot panna cotta

Desserts

Peach and apricot panna cotta

Ingredients

Panna cotta

750 ml Debic Panna Cotta

20 g clear coating jelly

White peach granita

200 g white peach puree, Boiron

200 g water

70 g sugar

Marinated apricot

100 ml sugar water 1:1

1 lemon, zest

1 vanilla pod

500 g apricots, cooked

Apricot gel

200 g apricot puree

100 ml marinade from the marinated apricot

3 g agar-agar

Garnish

10 peach jellies

honey cress

yellow petals

Debic products used

Panna Cotta 1L

Preparation

Panna cotta

Melt the Panna Cotta and divide into the ring moulds.

Cool down again and freeze.

Heat the clear coating jelly with water until it is liquid.

Insert two skewers into the frozen Panna Cotta and dip into the jelly.

Smooth off the underside on baking paper and leave to thaw in the refrigerator.

White peach granita

Mix all ingredients together and freeze.

Scrape with a fork to form granita.

Marinated apricot

Boil the sugar water with the lemon zests and the pulp from the vanilla pod and pour over the apricots.

Vacuum seal and leave to marinate overnight.

Apricot gel

Cook all ingredients together for 1 minute and cool down again until the mixture has completely set.

Blend until a gel is formed and transfer to a piping bag.

Assembly

Cut the ring into three equal pieces and arrange on the plates.

Finish the dish with the gel, peach jellies, granita, apricot segments and leaves.

Desserts

Debic for chefs

Debic for chefs