Hi All… A very special post on a very special day..!! Wish you all a very happy and prosperous New Year 2017!! Stay Blessed!! 🙂 So here is presenting Peach Panna Cotta with Prune Compote and Peach Crumbs – one of the winning dishes at SweetEscapades Contest hosted by Home Bakers Guild, in association with Del Monte India. In fact the contest saw many many many creative and fabulous recipes and stunning desserts. I’m so excited and happy that my dish too has won.
So I love panna cottas and have tried vanilla and chocolate before. But peach was something I tried for the first time. And it came out so well. The texture was so smooth and silky that it just melts in the mouth and is accompanied by rich and thick prune compote. Prunes are a forgotten super food and has numerous health benefits. Thanks to this contest that I got a chance to relish this amazing product. And to balance out the texture, a dash of very peachy peach crumbs. This dessert is a total treat and this amalgam of ingredients is just out of the world.
I started with the preparations a day in advance, as I had to soak the prunes overnight. Then these soaked prunes are reduced with star anise, honey and lemon flavors. This compote has a very different taste. I have added star anise and lemon flavor that goes very well and compliments each other. The freshness of the lime and the earthy unusual taste of star anise and prunes, gives this compote a different, but good flavor.
I added peach crumbs to add a little crunch to every bite of this soft and luscious dessert. (It made my pictures beautiful too 🙂 ) It is quite easy to whip up this dessert. And has a very beautiful texture and taste. Mine was a little mild in sweetness. You may add more honey if you want it to be more sweet.
So check out how to make this appetizing dessert.
Sorry, but couldn’t help myself from posting so many pictures.. 🙂
Peach Panna Cotta With Prune Compote
For the Peach Panna Cotta
To prepare the prune compote:
Take the prunes in a bowl.
Pour the hot water over the prunes.
The next day, take the prunes with the soaked water in a pan.
Add honey, star anise, lemon zest and lemon juice to it and mix.
Let it boil for 2 minutes on high flame.
Then simmer and cook uncovered till the mixture thickens and become syrupy.
Switch the flame off and allow to cool completely.
To prepare the peach panna cotta:
Take 1/2 cup milk at room temperature in a small bowl.
Sprinkle gelatin over the milk and let it rest for about 5 minutes to bloom.
Heat rest of the milk until it is hot, but do not boil.
Now simmer and add the gelatin and mix well until it is dissolved completely.
Take the pan off the flame, if it gets too hot and begins to boil. Stir and dissolve gelatin completely.
Once dissolved, switch the flame off.
Now add honey, vanilla essence and fresh cream to this and allow to cool.
Meanwhile, prepare the peach pulp.
For this, grind together Del Monte peach and the peach syrup until it forms a smooth paste.
Once the milk and cream mixture has cooled completely, add the peach pulp to it and mix.
Pour the panna cotta mixture to moulds and refrigerate to set for at least 1 day.
While demoulding, first immerse half of the moulds in a bowl with hot water for 4-5 minutes.
Run a knife along the edges to separate the panna cotta from the mould.
Then place a plate on top of the mould and gently, but quickly flip the mould.
To prepare the peach crumbs
Mix together the wholewheat flour and oats.
To this mixture add vanilla essence and honey and mix.
Now slightly squish the peach and add to the mixture.
Preheat the oven to 170 degree centigrade.
Grease 2-3 cup cake moulds.
Transfer the dough mixture to the moulds and press to flatten.
Allow to cool completely.
With clean fingers crumble the peach disks to forms small crispy crumbs.
Assemble the panna cotta with the prepared prune compote and peach crumbs.