ABode Manchester's Robert Cox shows us how to prepare a Vanilla Panna Cotta dish

Summer is technically here, even if the sun isn't shining. This has made me think back to a time when summers were actually summers...where kids could play out in the fields and the smell of freshly cut grass filling the air. What a romantic notion it seems now!

As a child a strong memory I have is of picking peaches in the sun in my home county of Yorkshire. This planted in me a love of peaches that lasts to this day. And so the recipe I have for you this month is one of my favourite summer desserts... easy to make – and a treat to enjoy!

Vanilla panna cotta, nectarines, peaches and cherries set in elderflower jelly

Ingredients
600g Double Cream
150g Semi skimmed milk
100g Sugar
2 Vanilla pods (split and scraped)
3 Leaves gold gelatine
1kg Nectarines
1kg White peaches
1kg Fresh cherries
200ml Elderflower cordial
8 leaves Gelatine
400ml Water
40ml Stock syrup (50/50 sugar to water)

Method
Panna cotta
Soften the gelatine in ice cold water; bring the milk and the cream up to the boil with the vanilla inside. Add the gelatine and allow to dissolve, then pass through a fine sieve into a clean bowl.
Put the bowl over another bowl with ice water and stir to make sure the vanilla seeds are well dispersed through the panna cotta mix, this will only happen when the mix gets to blood temperature.

Cling film 10 rectangular moulds and fill 2/5s with the panna cotta mix set in the fridge for at least 4 hours.

Fruit
Remove the stones from all the fruit and cut into attractive pieces, place on top of the set panna cotta.

Jelly
Soak the gelatine in ice cold water for 10 minutes, mix all the other ingredients and bring a small amount up to the boil, add the gelatine and stir well then pour into the rest of the elderflower mix. To finish pour the elderflower jelly over the fruit to the top of the mould, set in the fridge until firm.

To serve
Remove the cling film from the mould place the panna cotta on the serving plates and blow torch very briefly around the mould to release it remove the mould and serve.

Robert Cox – Head Chef at Michael Caines Restaurant at ABode Manchester.

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Posted: Thursday 4th July 2013
ID: 5475 - 1009