Wednesday, January 30, 2008
Egg Nog Panna Cotta
1/4 cup cold water
2 sachets powdered gelatine
2 1/2 cups cream
1 1/4 cups store-bought ready-made custard
1/3 cup brandy
1/2 teaspoon mixed spice powder
2 tablespoons icing sugar mixture, sifted
Peach and cherry compote
2 cups water
1 cup 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.
To make syrup
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.