White Chocolate Panna Cotta with Peach Jelly (converted from Australian Table magazine 2004)
Number of People:serves 6
Ingredients:1 x 400g can sliced peaches
2 teaspoons gelatine PLUS 3 teaspoons extra
80ml orange juice
300ml light thickened cream
250ml Carnation Light & Creamy evaporated milk
100g white chocolate, chopped
1/2 teaspoon vanilla extract
55g castor sugar
2 tblspns water
Preparation:Grease a loaf pan and carefully line base with baking paper.
Drain peaches, reserving 2 tblspns syrup. Place syrup in a small bowl, sprinkle with 2 tspns gelatine and stir to combine.
Cook in microwave 10-15 seconds to heat & dissolve the gelatine. Stir in orange juice.
Lay peach slices over base of prepared pan, pour over syrup and chill until set.
Combine cream, evaporated milk, chocolate, vanilla and sugar in TM bowl and cook for 8 minutes 80
o on speed 3. Slowly add gelatine whilst on speed 3 for 40 seconds.
Pour mixture into a jug and place in the fridge for about 3/4 hour, stirring occasionally until the mixture coats the back of a spoon. Strain the mixture onto the fruit and return to the fridge until set.
Turn out of pan and slice to serve.
Tips/Hints:If you want plain panna cotta, omit the fruit/gelatine stage and pour the mixture straight into lined ramekins (or stemmed glasses if you don't want to turn them out). Decorate with fruit of your choice and maybe some coulis.
