Ingredients

• 200 ml - double cream
• 50 ml - milk
• 50 g - sugar
• 50 g - mascarpone cheese
• 5 g - gelatine
• 10 ml - vanilla essence
• 2 - yellow peaches
• 20 g - apricot jam

How to Make Peach pannacotta

• In a bowl, soak gelatine sheet in water for 20 minutes.
• In a saucepan, bring the cream to boil; add 30 g sugar, milk, mascarpone cheese and vanilla essence and cook on low heat; once the mixture starts to boil, remove from heat.
• Strain gelatine from water, add to the hot mixture and let it cool.
• Pour mixture into 100 ml glass and let chill for 2 hours in the refrigerator for it to set.
• In a pan, cook 20 g sugar with the skinned peaches, cut in wedges. Once the mixture starts to boil, remove from heat and add the apricot jam; let it cool.
• To remove the panna cotta from the glass, dip the glass in hot water for 5 seconds and turn it on to a serving plate.
• Dress the panna cotta with the cold peach compote.