Peach Panna Cotta With Prune Compote
For the Peach Panna Cotta
For the Prune Compote
For the Peach Crumbs
To prepare the prune compote:
  1. Boil 1 cup of water.
  2. Take the prunes in a bowl.
  3. Pour the hot water over the prunes.
  4. Soak it overnight.
  5. The next day, take the prunes with the soaked water in a pan.
  6. Add honey, star anise, lemon zest and lemon juice to it and mix.
  7. Let it boil for 2 minutes on high flame.
  8. Then simmer and cook uncovered till the mixture thickens and become syrupy.
  9. Switch the flame off and allow to cool completely.
  10. Refrigerate until use.
To prepare the peach panna cotta:
  1. Take 1/2 cup milk at room temperature in a small bowl.
  2. Sprinkle gelatin over the milk and let it rest for about 5 minutes to bloom.
  3. Heat rest of the milk until it is hot, but do not boil.
  4. Now simmer and add the gelatin and mix well until it is dissolved completely.
  5. Take the pan off the flame, if it gets too hot and begins to boil. Stir and dissolve gelatin completely.
  6. Once dissolved, switch the flame off.
  7. Now add honey, vanilla essence and fresh cream to this and allow to cool.
  8. Meanwhile, prepare the peach pulp.
  9. For this, grind together Del Monte peach and the peach syrup until it forms a smooth paste.
  10. Once the milk and cream mixture has cooled completely, add the peach pulp to it and mix.
  11. Pour the panna cotta mixture to moulds and refrigerate to set for at least 1 day.
  12. While demoulding, first immerse half of the moulds in a bowl with hot water for 4-5 minutes.
  13. Run a knife along the edges to separate the panna cotta from the mould.
  14. Then place a plate on top of the mould and gently, but quickly flip the mould.
To prepare the peach crumbs
  1. Mix together the wholewheat flour and oats.
  2. To this mixture add vanilla essence and honey and mix.
  3. Now slightly squish the peach and add to the mixture.
  4. Preheat the oven to 170 degree centigrade.
  5. Grease 2-3 cup cake moulds.
  6. Transfer the dough mixture to the moulds and press to flatten.
  7. Bake for 20-25 minutes.
  8. Allow to cool completely.
  9. With clean fingers crumble the peach disks to forms small crispy crumbs.
  10. Assemble the panna cotta with the prepared prune compote and peach crumbs.