Peach Panna Cotta Tart Recipes

PEACH PANNA COTTA

Steps:

• Place peaches and lemon juice in a blender or food processor. Cover and process until smooth., In a microwave-safe bowl, sprinkle gelatin over peach nectar; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved. Let stand 5 minutes. Stir in pureed peach mixture. Pour into eight 8-oz. glass dessert dishes. Refrigerate until set, at least 3 hours., In a small saucepan, sprinkle gelatin over milk; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in cream, sugar, lemon zest, salt and vanilla. Pour over peach gelatin layers. Refrigerate until set, at least 2 hours. If desired, garnish with peach slices and mint leaves.

PANNA COTTA FRESH PEACH TART

Steps:

• Preheat the oven to 180C / 350F / 160C fan forced. Line the base of a 9 inch round fluted tart tin with baking paper.
• Add the almond meal, flour, sugar, ginger and salt to a food processor and blitz until well combined. Add the butter and blitz for only 15-20 seconds until the mixture is like large breadcrumbs. Slowly drizzle in the water while the processor is running on low and stop as soon as it starts forming large clumps.
• Pull together into a disk, wrap in baking paper or plastic wrap and place in the fridge for ½ an hour.
• Dust a large sheet of baking paper with flour, sit the dough on top and dust the top with flour. Roll it out to a large circle about 3mm thick.
• Rest your whole arm underneath the pastry and baking paper to lift it. With the other hand hold the tin and base together with one finger and thumb and tip it upside down over the pastry as you flip the pastry towards it, then flip it back up the right way. Carefully pull away the baking paper, then nudge the pastry down into the corners. Trim the overhang with a pair of kitchen scissors to just 1 cm above the lip of the tin and make the dough sit up straight. Freeze for 15 minutes
• Prick the base all over with a fork, then line with baking paper and baking weights. Bake for 20 minutes.
• Remove the baking paper with baking weights. Use a sharp knife, laid flat to the top edge of the tin, to cut away the excess pastry. Brush the inside of the tart shell all over with beaten egg white. Bake for a further 20 minutes. Any hairline cracks are fine.
• As soon as the tin is cool enough to handle, place the shell in the freezer until cold - this will help the panna cotta set more quickly and reduce the risk of leaking or soaking into the base anywhere.
• Pour half of the cold milk into a saucepan and sprinkle over the gelatine and leave so the gelatine can soften.
• In a bowl beat the cream cheese and sugar with a handheld beater until smooth, then slowly dribble in the remaining milk a little at a time while still beating on low until you have what looks like thin cream. Mix in the salt.
• After about 5 minutes, the gelatine should be looking all wrinkly on top of the milk in the saucepan. Turn the heat on underneath on low and stir until the gelatine has dissolved (only a couple of minutes, you don't even need to simmer).
• Add it to the cream cheese mixture. Mix to combine, then strain it all back into the saucepan. Pour about ½ cup over the base then place in freezer to set for 15 minutes (this is to get a quick set layer to totally seal the base). Add remaining panna cotta to the base and place in fridge for about 2 hours.
• Place the water, sugar, ginger and roughly chopped peaches into a saucepan and heat over low heat, stirring until the sugar has dissolved. Bring it to a simmer for 5 minutes then turn the heat off. Use the spoon to press down on and break up the peaches a little, then leave it to sit for 1/2 an hour to infuse. Now strain the mixture, discarding the peaches.
• Mix the boiling water and gelatine together until the gelatine has completely dissolved. Pour it into the peach syrup and stir well.
• Carefully arrange the peach slices over the panna cotta. Now slowly pour the jelly over the top making sure it gets into all the cracks.
• Return to the fridge and allow to set for at least an hour before serving (notes)

PEACH PANNA COTTA TART RECIPE

Steps:

• Preheat oven to 355 F/180 C. To make the cookie crust, place shortbread fingers in the bowl of a food processor and crush till bread crumb consistency. Add melted butter and mix well. Transfer the preparation into a fluted tart pan with removable bottom. Using your hands, pat out crumbs, so they cover the bottom and sides of the pan to meet the edge. Then bake for 10 minutes. Remove the cookie crust from the oven and place it straight in the freezer for 30 minutes.
• , bring milk, 400 g whipping cream, and sugar to a boil. Take the saucepan out of the heat and add fresh or dried lemon verbena leaves to infuse 15 minutes. Soak gelatin sheets in cold water 10 minutes. Drain milk mixture to get verbena leaves. Add the drained gelatin and mix until completely dissolved. Let it cool and set aside.
• In a separate bowl, whisk 100 g whipping cream until medium peaks, add to the main mixture, and combine with a rubber spatula. Gently pour the panna cotta filling into the cooled/partially frozen cookie crust and bring to freeze for about one hour until panna cotta is set.
• , preheat oven to 320 F/160 F. Cut peaches into 3/8-inch/1 cm-thick slice and place on a baking sheet covered with parchment paper. Sprinkle with granulated sugar and bake for 8 minutes. Remove fruit slices from the oven and let cool. Keep the peach syrup around the fruits.
• arrange peach slices in a flower pattern, starting from the outer edge of the tart, going towards its center. Overlap each slice as you go. Brush fruit slices with the peach syrup kept after roasting peaches or cover the fruit with a cake glaze or a neutral nappage glaze.

PEACH-COCONUT PANNA COTTA

Steps:

• Sprinkle the gelatin over the milk; let bloom 5 minutes.
• Puree the peaches with the coconut water and lime juice in a blender until smooth. Strain through a fine-mesh sieve into a medium saucepan and cook over medium heat until slightly thickened, about 8 minutes. Add the milk-gelatin mixture, heavy cream and sugar and cook, stirring, until smooth. Let cool slightly.
• Divide among 6 to 8 ramekins. Refrigerate until set, at least 6 hours or overnight. Top with finely chopped peaches.

PEACH PANNA COTTA TRIFLE

Steps:

• Start the trifle the day before you want to serve it. Pour 600ml of the cream into a saucepan along with 75g of the caster sugar and the vanilla. Warm gently over a low heat until steaming, then remove from the heat. Meanwhile, soak three of the gelatine leaves in a bowl of cold water for 5 mins until softened. Make sure to drop the gelatine leaves into the water one by one to prevent sticking.
• When the gelatine leaves are soft, squeeze out the excess water and add to the warm cream mixture, whisking until the gelatine has dissolved. Whisk in half the yogurt - the mixture will start to thicken as the yogurt cools the cream. Pour the panna cotta mixture into a trifle bowl (ours was 20cm in diameter and 15cm deep). Chill for at least 2 hrs until the panna cotta has set.
• Meanwhile, halve 10 of the peaches and remove the stones. Arrange the peaches cut-side up in a saucepan. Tip in the honey, cardamom pods, orange juice, orange blossom water (if using) and 75g caster sugar, then pour over enough water to just cover the peaches. Cut a circle of baking parchment to fit neatly over the peaches and place it directly on the surface of the liquid to stop the peaches from bobbing around too much as they cook. Bring to a gentle simmer and cook for 20-30 mins until the peaches are soft enough to squash against the side of the pan with a spoon (the timing will depend on the firmness of the fruit). Leave to cool in the syrup.
• When the peaches have cooled, scoop onto a plate using a slotted spoon. Slip off the skins and discard them. Strain the peach syrup into a measuring jug - you should have about 600ml, but top up with orange juice if needed. If you have more than 600ml, you can keep the excess in an airtight container in the fridge for up to a week to use in drinks.
• Warm the peach syrup in a saucepan over a low heat or the microwave until just steaming. Meanwhile, soak the remaining three gelatine leaves in cold water for 5 mins until soft. Squeeze any excess water from the gelatine, then stir into the hot syrup until dissolved. Set aside to cool until just warm.
• Cut the madeira loaf into 2-3cm cubes and arrange over the panna cotta layer in the trifle bowl. Pour over the peach syrup and chill for another 1-2 hrs, or until the syrup has set into a jelly.
• Arrange the poached peaches over the jelly layer, placing any pretty coral-pink pieces against the glass side. Pour the custard over the peaches, then chill until you're ready to serve - we recommend chilling for at least 2 hrs, but it can also be chilled overnight to get ahead.
• When you're ready to serve, beat the remaining 300ml double cream with the icing sugar to soft peaks using an electric whisk. Swirl though the remaining yogurt. Spoon the cream mixture over the custard layer, starting around the edge of the bowl, then filling in the middle. Halve, stone and finely slice the remaining two peaches, then arrange the slices on top and drizzle with some honey. Sprinkle over the chopped pistachios and nestle in shards of honeycomb, if you like.

PANNA COTTA TART

Steps:

• Roll out and chill dough On a lightly floured surface, roll out dough into a 1/8-inch-thick rectangle (about 7 by 17 inches). Transfer to a 4 by 14-inch fluted rectangular tart pan with a removable bottom, gently fitting dough into bottom and up sides. Trim dough flush with pan by rolling across top with a rolling pin. Prick bottom of dough all over with a fork (this is called docking, which keeps the dough from puffing during baking). Refrigerate until cold, about 1 hour.
• Blind bake Heat oven to 375°F. Line chilled tart dough with parchment paper and fill to top with pie weights or dried beans. Bake until just starting to color around the edges, 20 to 25 minutes. Carefully remove parchment and weights. Return to oven, and bake until center is golden and dry, 12 to 15 minutes more (cover edges with foil if darkening too quickly). Transfer to a wire rack to cool completely. Carefully remove tart shell from pan and place on a baking sheet.
• Make panna cotta filling Sprinkle gelatin over the cold water in a small bowl. Let stand until softened (and all water absorbed), about 5 minutes. (This makes it easier for the gelatin to dissolve in the hot cream.) Place yogurt in a medium bowl and whisk to soften and remove any lumps. Combine cream, sugar, salt, and vanilla seeds and pod in a small saucepan. Bring to just under a boil, then reduce heat to low. Remove vanilla pod and discard. Whisk softened gelatin into cream mixture, whisking over low heat until completely dissolved. Pour through a fine sieve (to remove any undissolved gelatin) into yogurt, then whisk to combine. Pour panna cotta into cooled tart shell and refrigerate until firm, at least 2 hours (or up to overnight, covered).
• Macerate fruit About 30 minutes before you are ready to serve tart, combine cherries, sugar, lime juice, and salt. Stir well, then let stand at room temperature until some of the juices are drawn out of the cherries and the sugar is completely dissolved, about 30 minutes.
• Serve Place the fruit mixture in a bowl and serve alongside sliced tart, or spoon it down the center.
• Many recipes call for tart shells or pie crusts to be blind baked before they are filled. This step ensures the crust will hold its shape and not become soggy, especially important with unbaked fillings such as the panna cotta here. To do this, fit rolled-out dough into pan, prick all over with a fork, line with parchment paper, and weigh with dried beans (or pie weights). Chill thoroughly before baking, either partially or completely-partially for custards and other fillings that will be baked in the crust, completely for unbaked fillings.