Recipe: Peach Pannacotta
- 2 1/2 quarts cream
- 1 1/2 cups sugar
- 1 oz. leaf gelatin
- 6 vanilla beans, quartered lengthwise
- 6 peaches, reserve 3 for garnish
- 1 heaping teaspoon sugar
- 1 tabelspoon peach schnapps
- Mint, for garnish
Heat cream with the sugar and vanilla beans. Soak leaf gelatin in cold water until soft, and add to the cream mixture. Remove the vanilla beans, and scrape out the black seeds. Add the seeds into the cream mixture. Reserve beans. Stir the mixture until completely dissolved. Measure mixture into 12 glasses. Chill until set, preferably overnight.
Peel and pit 3 of the peaches and dice fine. In a sautee pan, melt one teaspoon of butter. Sautee the peaches over medium heat; add the sugar and the schnapps, and burn off alcohol. Cook until peaches are soft. Place peach mixture in food processor and puree until smooth. Strain. Cool and reserve.
Slice 3 half moons of peach per glass and thread onto 2 vanilla bean quarters.
Gently sprinkle one tablespoon of chopped peach on each panacotta and cover with peach coulis. Place the vanilla bean skewered peaches across. Add a sprig of mint and serve.