Nathaniel Reid’s Panna Cotta with Peach Compote

Nathaniel Reid's Panna Cotta with Peach Compote
Nathaniel Reid's Panna Cotta with Peach Compote
Votes: 5
Rating: 3.8
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Rate this recipe!
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Nathaniel Reid's Panna Cotta with Peach Compote
Votes: 5
Rating: 3.8
You:
Rate this recipe!
Print Recipe
Servings Prep Time Passive Time
6servings 20minutes 6hours
Servings Prep Time
6servings 20minutes
Passive Time
6hours
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Make Panna Cotta: In a microwave safe bowl, add milk and sugar. Take a quarter piece of vanilla bean pod, slice down center, scrape out inside contents and add to milk and sugar mixture. Stir together. Heat in microwave or on stovetop until warm to the touch. Stir in gelatin until dissolved.
  2. In a medium pitcher, add buttermilk. Strain in milk mixture to remove vanilla bean pod and stir. Portion out equally into glasses of choice. Set in refrigerator overnight until softly set.
  3. Make Peach Compote: Cut 1 apricot and 1 peach into slices, then using the back of a fork gently mash and add to a medium sized bowl. Continue to crush fruit until almost smooth.
  4. Stir in powdered sugar and passion fruit juice. Add 4-5 chopped mint leaves. Add ½ diced peach and ½ diced apricot. Stir until combined.
  5. Remove set Panna Cotta from fridge and top with peach compote. Garnish with remaining mint leaves and enjoy!
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Recipe Notes