Grilled peaches, white chocolate rabdi and cardamom panna cotta
This grilled peaches recipe is definitely a bit more refined than grilled summer fruits people are used to. Vineet Bhatia’s delicious dessert is easy to make, especially if you make his panna cotta and grilled almonds in advance and save the final grilling of the peaches for the last minute.
Servings
4
Passive Time
270minutes
Servings
4
Passive Time
270minutes
Ingredients
Grilled peaches
White chocolate rabdi
Cardamom panna cotta
To plate
Equipment
Instructions
  1. To make the cardamom panna cotta, put the milk, cream, cardamom seeds and sugar in a heavy-based pan and bring to the boil. Set aside for 30 minutes to infuse
  2. Soak the gelatine in cold water for about 5 minutes, until soft and pliable.
  3. ewarm the milk and cream mixture until almost boiling
  4. Squeeze the excess water from the gelatine and add to the milk. Stir until dissolved
  5. Strain through a fine sieve into a bowl. Place over a bowl of ice to cool rapidly. Pour it into 8 small silicone or plastic moulds. Chill for 3 hours, until set
  6. To make the white chocolate rabdi, put the milk and cream in a heavy-based saucepan and bring to the boil
  7. Reduce the heat and cook, stirring constantly, until reduced to a third of its original volume. Remove from the heat, stir in the chocolate and cool. Chill thoroughly
  8. Heat the almonds and sugar together until the sugar melts and caramelises the nuts. Tip onto baking paper keeping them separate and cool
  9. To make the grilled peaches, heat the butter in a wok, add the peaches and sauté over a medium heat for 30 seconds
  10. Add the sugar and cook until lightly caramelised, then stir in the spices and 1 teaspoon of the lemon juice. Remove from the heat and set aside until needed
  11. To serve, spoon the white chocolate rabdi across the centre of each plate and place the grilled peaches and caramelised almonds on top, alternating them. Place the cardamom panna cotta just above the fruit