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200 ml - double
50 ml -
50 g -
50 g - mascarpone cheese
5 g - gelatine
10 ml - vanilla essence
2 - yellow
20 g -
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.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.