Egg Nog Panna Cotta
Ingredients (Makes 6)
- 1/4 cup (60ml) cold water
20g (2 sachets) powdered gelatine
2 1/2 cups (600ml) cream
1 1/4 cups (300ml) store-bought ready-made custard
1/3 cup (80ml) brandy
1/2 teaspoon mixed spice powder
2 tablespoons icing sugar mixture, sifted
- 2 cups (500ml) water
1 cup (220g) sugar
3 teaspoons lemon juice
2 yellow peaches, cut into wedges
2 white peaches, cut into wedges
1 tablespoon lemon juice, extra
1 1/2 cups fresh or frozen thawed cherries
- Place water in a small bowl. Sprinkle the gelatine over the water and set aside for 5 minutes or until gelatine has set and is spongy.
- Place the cream, custard, brandy, mixed spice and icing sugar mixture in a saucepan over low heat. Stir until sugar has dissolved and mixture is well combined.
- Whisk if any lumps form.
- Once the custard mixture is hot (but not boiling), slowly add the gelatine mixture. Stir for 2-3 minutes or until the gelatine has fully dissolved. Remove from heat. Pour into a greased rectangular (5-cup capacity) tin. Cover and refrigerate for 5 hours or until set.
- Place the water, sugar and lemon juice in a saucepan over medium-low heat. Stir until sugar dissolves. Bring to the boil, reduce the heat and add the peaches. Simmer for 1-2 minutes then remove the peaches with a slotted spoon. Set aside to cool slightly, then peel away the skin (reserve skin).
- Sprinkle peaches with extra lemon juice. Cover and refrigerate until ready to serve.
- Meanwhile, return the syrup to the heat, add the peach skins and increase heat to high. Simmer for 4-5 minutes or until the syrup has reduced and thickened slightly. Cover and chill completely.
- To serve, turn the chilled panna cotta on to a large serving platter. Top with the peaches and cherries and drizzle with a little syrup.
Notes & tips
The panna cotta can be made up to 2 days ahead. The peaches and syrup can be made a few hours ahead (chill both in the refrigerator until ready to serve).