Panna Cotta de Vainilla con Duraznos Rostizados al Romero y Pistaches Garrapiñados

This recipe of Vanilla Panna Cotta with Rosemary Roasted Peaches and Candied Pistachios combines creamy vanilla panna cotta with rosemary peaches and sweet pistachios. It is a rich option to prepare at home and share for a special meal without overcomplicating things.

Ingredients

For the panna cotta

• 2 cups whipping cream
• 1 cup whole milk
• ⅓ cup of refined sugar
• 1 vanilla bean or 2 teaspoons of vanilla paste
• 2½ teaspoons of unflavored gelatin
• 3 tablespoons of cold water
• 1 pinch of salt
• For the roasted peaches
• 4 ripe, but firm, peaches, cut into wedges
• 2 tablespoons unsalted butter
• 2 tablespoons of honey
• 1 sprig of fresh rosemary
• Zest of ½ yellow lemon

For the candied pistachios

• ½ cup of natural pistachios
• 2 tablespoons sugar
• 1 tablespoon of water
• 1 pinch of flaked salt

For decorating

• Small mint leaves
• Edible flowers (optional)

Step-by-step preparation

Step 1: Hydrate the gelatin

1. Place the gelatin in the cold water.
2. Let it rest for 10 minutes until it completely absorbs the liquid.

Step 2: Prepare the panna cotta

1. In a saucepan mix the cream, the milk, the sugar, the vanilla and the pinch of salt.
2. Heat over medium heat until it is very hot, but without letting it boil.
3. Retira del fuego.
4. Add the hydrated gelatin and mix until it completely dissolves.
5. Strain the mixture to obtain a perfectly smooth texture.
6. Distribute in glasses or individual molds.
7. Refrigerate for 6 hours, or preferably all night.

Step 3: Roast the peaches

1. Preheat the oven to 200 °C.
2. Place the peaches in a baking dish.
3. Add the butter, the honey, the rosemary and the lemon zest.
4. Bake for 18 to 20 minutes, basting them with their juices halfway through cooking.
5. Remove the rosemary and let cool slightly.

Step 4: Prepare the pistachios

1. Place the sugar and the water in a pan.
2. When it starts to form bubbles, incorporate the pistachios.
3. Mix constantly until the sugar crystallizes and then caramelizes slightly again around the pistachios.
4. Spread them on baking paper.
5. Let cool and chop them slightly.

Paso 5: Presentación

1. Place the warm peaches on the cold panna cotta.
2. Baste with a little of the cooking juices.
3. Sprinkle the candied pistachios.
4. Decorate with a mint leaf or an edible flower.

¿Te animas a prepararla?

This recipe of Vanilla Panna Cotta with Rosemary Roasted Peaches and Candied Pistachios is perfect to enjoy at home and share with those you love most. If you prepare it, tell me in the comments what touch you would give it or with what you would serve it.