As part of our completely self induced torture diet (hahaha… sorry it is really not that bad!) we look at reruns of masterchef Australia every day. That is – to be entirely honest – not really the best thing to do if you cannot eat sugar, grains etc etc and you are looking at Gary diving head first into a decadent chocolate cake. And so I am secretly looking forward to the moment we will be done with the whole30 (only 6 days!) Not that we will be going overboard straight away or at all but I like to have the options. But the idea is to find a healthy balance between good and bad… and so I am looking forward to bake something again. The neighbors are always happy with it so I don’t even have to eat it
But because I am really a nice person I figured you might want to look at a proper dessert in the meantime… It’s one from the old archives but that doesn’t make it any less tasty right? Plus the stonefruit season is in full swing so the perfect timing to share this nectarine pannacotta.
In the meantime Tom and I are working on some exciting plans where I cannot tell you much about yet… Not very useful right, but you’ll find out in due time!
Pannacotta is apparently a dessert that is supposed to be complicated (or so I have been told) but for the life of me I cannot understand why that would be. It’s super simpel en super delicious. My favorite pannacotta is not even on the site yet I noticed so you will have to do with this version for now or you can have a look at my cinnamon pannacotta or the cranberry pannacotta but it’s a bit early for that.
- 7 leaves of gelatine + 2 extra
- 600 ml single cream
- 220 gr granulated sugar
- 2 tsp vanilla essence
- 400 ml buttermilk
- 4 ripe nectarines
- juice of 1 lemon
- Soak your 7 gelatine leaves in cold water for at least 5 minutes prior to making the cream.
- Heat the cream with the sugar, buttermilk and vanilla essence in a saucepan on medium high heat and stir until the sugar is dissolved.
- Stir in the gelatine leaves while taking the pan of the fire and stir until dissolved. Put the mixture through a sieve. Leave to cool a bit and then put in glasses of your choice and leave them in the fridge covered with a bit of clingfilm.
- In the meantime peel your nectarines (carve a cross in the bottom of the nectarines and pour hot water over them, leave to stand and you can peel them like you would a tomato)
- Chop the flesh finely, remove the stones and put the fruit in a blender. Puree until smooth, put through a sieve and press well so all the juice is gone from the pulp.
- Soak your remaining gelatine leaves in cold water and slowly heat your nectarine puree on low fire until just hot enough to dissolve the gelatine. add your lemonjuice and stir to combine. Leave to cool and once cool poor on top of the panna cotta in the fridge and put it back in to set for another 2 hours in the fridge
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.