Roasted Nectarine & Blueberry Panna Cotta

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8 Ingredients

Number of servings

600milliliter pure cream
1teaspoons vanilla bean paste
1 cup maple syrup
1 1/2tablespoons gelatine powder
600milliliter buttermilk
4 ripe white nectarines, halved, destoned, thickly sliced
1 cup frozen blueberries
1/3 cup natural sliced almonds

Nutrition per serving

34% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Get fruity with your desserts and try your hand at our roasted nectarine and blueberry panna cotta recipe, we promise it will hit the sweet spot.

Method

Step 1 of 4

Place cream, vanilla and 2/3 cup syrup in a saucepan over medium- high heat and bring to a simmer. Remove pan from heat.

Step 2 of 4

Place 1/2 cup boiling water in a bowl and sprinkle over gelatine, stirring until dissolved. Add to cream mixture, stirring to combine. Cool slightly for 15 minutes to cool slightly, then stir in buttermilk. Divide cream mixture among 6 x 2-cup capacity glasses. Refrigerate for 4 hours or overnight until set.

Step 3 of 4

Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper. Arrange nectarine and blueberries on 1 tray and drizzle over remaining syrup. Bake for 15 minutes or until softened slightly and bubbling. Place almonds on remaining tray and bake for last 4 minutes of nectarine cooking time or until golden.

Step 4 of 4

Spoon fruit mixture and pan juices over each panna cotta. Serve scattered with almonds.