Dessert

Yoghurt panna cottas with Marsala peaches

Name: Yoghurt panna cottas with Marsala peaches
Prep time: 290 min
Cook time: 10 min
Total time: 300 min
Yield: 6
Ingredients: 6 peaches; 2 tablespoons caster sugar; 150ml dry Marsala; 1 cinnamon quill; 2.00 vanilla bean, split, seeds scraped; 1 teaspoon arrowroot; 2 tablespoons chopped pistachio nuts; 4 gold-strength gelatine leaves; 300ml thickened cream; 300ml milk; 1/2 cup (110g) caster sugar; 150g thick Greek-style yoghurt

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10m

Yoghurt panna cotta with marsala peaches

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Make the most of peach season with these syrupy Marsala peaches with yoghurt panna cottas.

6 peaches
2 tablespoons caster sugar
150ml dry Marsala
1 cinnamon quill
1 vanilla bean, split, seeds scraped
1 teaspoon arrowroot
2 tablespoons chopped pistachio nuts

Yoghurt panna cottas

4 gold-strength gelatine leaves
300ml thickened cream
300ml milk
1/2 cup (110g) caster sugar
1 vanilla bean, split, seeds scraped
150g thick Greek-style yoghurt

Method

1.

For the panna cottas, soak the gelatine leaves in cold water for 5 minutes to soften. Meanwhile, place the cream, milk, sugar, vanilla pod and seeds in a saucepan over medium heat and bring to just below boiling point. Remove from the heat. Squeeze gelatine to remove excess water, then add to the warm milk mixture, whisking to dissolve gelatine. Strain through a sieve, discarding vanilla pod. Cool to room temperature, then whisk in the yoghurt. Pour into 6 greased 150ml dariole moulds, then chill for at least 4 hours or overnight until set.
2.

Cut a small cross in the base of each peach. Place in a heatproof bowl and pour over boiling water. Leave for 30 seconds. Drain and place in a bowl of iced water for 30 seconds, then peel.
3.

Place the sugar, Marsala, cinnamon, vanilla and 150ml water in a pan over low heat, stirring to dissolve sugar. Simmer for 5 minutes. Stir arrowroot with 2 tablespoons cold water to form a paste, then add to the marsala mixture and continue to cook for 5 minutes or until thickened. Pour hot mixture over peaches, then chill for 2 hours.
4.

Unmould the panna cottas by dipping the dariole moulds briefly in warm water, then turn them out onto plates. Serve with the peaches, drizzled with syrup and scattered with pistachios.