Vanilla And Cardamom Panna Cotta With Poached Peaches

Creamy panna cotta with perfectly poached peaches makes for a sensational after-dinner treat, spiced with vanilla and cardamom.

The ingredient of Vanilla And Cardamom Panna Cotta With Poached Peaches

• 4 gelatine sheets
• 2 x 300ml bulla cooking cream
• 220ml milk
• 1 vanilla bean split seeds scraped
• 8 10 cardamom pods bruised
• 55g 1 4 cup caster sugar
• 125ml freshly squeezed orange juice
• 3 tablespoons caster sugar
• 1 2 teaspoon vanilla bean paste
• 3 large white peaches cut into 8 wedges skins on

The Instruction of vanilla and cardamom panna cotta with poached peaches

• lightly grease six 125ml 1 2 cup ramekins or dariole moulds with a little oil spray smooth the inside of each mould with your finger to remove any large oil droplets place gelatine sheets in a small bowl of cold water to soften
• combine cream milk vanilla cardamom pods and sugar in a medium pan stir over low heat until sugar completely dissolves gently heat stirring often for 2 3 minutes or until mixture almost boils do not boil remove from heat squeeze the excess water from the softened gelatine and stir gelatine into the warm cream mixture leave to cool stirring often
• strain cooled cream mixture into a jug place moulds onto a tray fill moulds with the cream mixture refrigerate for at least 4 hours or overnight
• to make poached peaches combine juice sugar and vanilla in a medium pan stir over low heat until sugar dissolves add peaches bring to boil reduce heat to low simmer covered for 5 10 minutes or until peaches are just softened but still holding shape uncover remove from heat and cool completely

Nutritions of Vanilla And Cardamom Panna Cotta With Poached Peaches

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