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Yoghurt pannacottas with marsala peaches
Yoghurt pannacottas with marsala peaches
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Prep Time:
290 minutes
Cook Time:
10 minutes
Total Time:
300 minutes
Indulgent dessert: Yoghurt panna cotta with Marsala poached peaches. Rich and creamy perfection.
Ingredients:
  • 6 peaches
  • 40.00 gm caster sugar
  • 150ml dry marsala (see note)
  • 1 cinnamon quill
  • 2.00 vanilla bean, split, seeds scraped
  • 2.50 gm arrowroot (see note)
  • 40.00 ml chopped pistachio nuts
  • 4 gold-strength gelatine leaves (see note)
  • 300ml thickened cream
  • 300ml milk
  • 110g caster sugar
  • 150g thick Greek-style yoghurt
Instructions:
  • Soak the gelatine leaves in cold water for 5 minutes until soft. Heat cream, milk, sugar, vanilla pod, and seeds in a saucepan over medium heat until almost boiling. Remove from heat. Squeeze gelatine to remove water and add to the warm milk mixture, whisking until dissolved. Strain through a sieve, discard vanilla pod, and cool to room temperature. Whisk in the yogurt. Pour into 6 greased 150ml dariole moulds and chill for at least 4 hours or overnight until set.
  • Make a small cross incision at the base of each peach. Transfer them to a heatproof bowl and cover with boiling water. Let them sit for 30 seconds. Remove from the water and immerse in a bowl of iced water for another 30 seconds, then peel off the skin.
  • In a saucepan over low heat, combine sugar, marsala, cinnamon, vanilla, and 150ml water. Stir until sugar is dissolved. Simmer for 5 minutes. Mix arrowroot with 2 tablespoons cold water to make a paste. Add to the pan and cook for another 5 minutes until thickened. Pour the hot mixture over peaches, then refrigerate for 2 hours.
  • To release the pannacottas, dip the dariole moulds in warm water briefly, then invert them onto plates. Accompany with peaches, syrup, and scattered pistachios.

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