Panna Cotta And Roasted Nectarines
- 1 1/4 cups heavy cream
- 1 cup milk
- 1 None vanilla bean, split
- 3/4 cup sugar
- 1/2 tsp gelatin
- 1 strip lemon rind
- 4 None medium nectarines, halved, pits removed
- 1/2 cup dessert wine
- Combine the cream, milk, vanilla bean, 1/4 cup sugar, gelatin and rind in pan; stir over low heat until warm. Remove from heat and leave until cool but not set.
- Strain cream mixture through a fine strainer; discard vanilla bean. Pour the mixture into 4 x 1/2 cup capacity molds. Cover and refrigerate at least 6 hours or overnight.
- To make roasted nectarines: Preheat the oven to 425u0b0F. Place the nectarines, cut side up, in a small oven safe dish, sprinkle with 1/2 cup sugar and drizzle with wine. Roast for about 15 minutes or until browned lightly and softened. Cool.
- Turn out panna cotta; serve with nectarines and pan juices.
heavy cream, milk, vanilla bean, sugar, gelatin, lemon rind, nectarines, dessert wine
Taken from recipes-plus.com/api/v2.0/recipes/21030 (may not work)