Toasted Milk Pannacotta
Where do I begin..except you need to try this to know just HOW good this is? Yup, that sounds about right.
This is my new favourite flavour combination and dessert right here- beautiful, caramelised, luscious pannacotta, with a refreshing tangy lemon curd, aromatic roasted peaches and a gorgeous salted honeycomb to round it all off!
Not only is this dessert a treat in terms of flavour, it is also an absolute treat in terms of texture. Rich, creamy, velvety pannacotta, with a light zingy lemon curd, perfectly roasted peaches to add a nice bite and the crunchiness & chewiness from the honeycomb- WOWZA! Told yaaaa, you’re gonna lurveeeee it!
Recipe
Serves: 4
Ingredients
For the toasted milk pannacotta:
175g toasted milk pannacotta
375g heavy cream
40g castor sugar
6g gelatine leaf
For the lemon curd:
90ml lemon juice
zest of 1 lemon
60g castor sugar
3 egg yolks
2 whole eggs
100g unsalted butter, cubed
For the roasted peaches:
6 medium ripe yellow peaches
50g light brown sugar
1 vanilla bean
50g castor sugar
100ml water
20ml Amaretto liqeuer
For the honeycomb:
142g castor sugar
50g liquid glucose
22g good quality honey
25ml water
6g soda bi-carb
3g sea salt
Method
For the toasted milk pannacotta:
Toast the milk powder first: Preheat oven to 120°C. Place the milk powder on a baking tray in an even layer. Bake for 30-40 minutes, stirring every 10 minutes or until deep golden in colour. Let it cool completely. Watch the tutorial here.
Bloom the gelatine leaf in cold water for 5-10 mins until softened. Squeeze out the excess water and keep aside.
Put the heavy cream, sugar and toasted milk powder in a deep pot and place over medium heat. Heat until the cream is just about to come to a boil, stirring continuously using a spatula.
Remove from the heat and pour the pannacotta mix in a jug. Emulsify using an immersion blender. Add the bloomed gelatine and emulsify again.
Let the pannacotta mix cool down before pouring evenly into your moulds. I used small dessert glasses. Set in the refrigerator for 2-3 hours or overnight.
For the lemon curd:
Put all the ingredients for the curd except the butter in a small pot and place over medium heat. Cook until the curd thickens and starts to boil, whisking continuously.
Strain the curd into a bowl, using a fine strainer. Add the butter and whisk until all the butter is melted and well combined.
Place cling wrap on the surface of the curd and let it set in the refrigerator until ready to use.
For the roasted peaches:
Preheat oven to 160°C.
Cut the peaches into halves and remove the seed. Place them on a baking tray.
Sprinkle the brown sugar over the peaches. Split the vanilla bean in half lengthwise and scrape the seeds using the back of your knife. Add the seeds and the pod to the baking tray and bake for 15-20 mins or until the peaches are soft in the centre yet firm enough to hold their shape.
Let them cool down before peeling their skins off.
Prepare the syrup: Heat the sugar and water together in a pot to dissolve the sugar. Remove from the heat and add Amaretto. Stir to mix.
Cut the peach halves into thirds and place them in a glass jar. Add the syrup and refrigerate until ready to use. This can be made up to 4 days in advance.
For the honeycomb:
Line a small ring or baking pan with two sheets of parchment paper. Have enough overhang as the honeycomb might rise.
Put all the ingredients for the honeycomb in a pot, except for the bi-carb and salt. Place over high heat and cook to 160°C.
Once the sugar reaches 160°C, immediately remove from the heat and add the bi-carb and salt. Whisk to combine and transfer into the prepared ring/pan. Allow to cool down completely at room temperature before cutting into it.
For the assembly:
To unmould the pannacotta: Dip the pannacotta mould in extremely hot water for a minute. Run a paring knife around the edges of the pannacotta and invert onto a plate. If needed, shake the mould a little to release the pannacotta.
Once the pannacotta is unmoulded, pipe lemon curd on and around the pannacotta.
Place the roasted peaches next to the lemon curd and spoon a few tablespoons of the syrup over the pannacotta.
Garnish with chunks of honeycomb to finish off the dessert. Bon appetite!
Notes:
Store the honeycomb in the freezer to keep it fresh.