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Peach panna cotta

This is a recipe by Nienke Schaap, pastry chef at Restaurant Voorlinden in Wassenaar. This dessert consists of sabayon, panna cotta, and fior di latte ice cream combined with ingredients from different regions of Italy.

The panna cotta and the peaches are the base of the dessert, the sabayon and the fior di latte support the flavors and provide different textures. In this version, I cooked the Umbria truffle together with the cream. I added rosemary to the 'peach pâte au fruits' and thyme to the compote. All of this is combined in a glass with a sabayon made from Prosecco.

Preparation time: 45 minutes
Waiting time: 30 minutes
Yield: approx. 10 pieces

Ingredients

60gGlucose
5gPectin
2gRosemary
4gCitric acid
235gSugar
290gPeach purée

6gGelatine
60gSugar
500mlWhipped cream
2gtruffle Umbria

6gGelatine
150gSugar
200gPeach purée
4gThyme
30gWater
360gpoached peaches
4gAgar Agar

60gEgg yolks
50gSugar
250gwhipped cream
50gProsecco
ice cream
50gVanilla sugar

100gFlour
100gEgg white
100gIcing sugar
3gCurry
100gButter

scoop of ice cream

Preparation

  1. Heat the glucose and purée to 45°C.
  2. Mix the pectin with 20 grams of sugar and add to the purée.
  3. Immediately add the finely chopped rosemary to the purée.
  4. Cook to 100°C and add the rest of the sugar in portions.
  5. Continue cooking to 105°C and add the citric acid.
  6. Fill the glasses with a small layer of pâte de fruits.

  1. Soak the gelatin in cold water.
  2. Bring the cream, sugar, and truffle to a boil together.
  3. Remove the mixture from the heat and add the soaked gelatin.
  4. Let the panna cotta set in the glass for half an hour.

  1. Heat the peach purée and let the thyme infuse in it.
  2. Add the sugar mixed with the agar agar and bring to a boil.
  3. Soak the gelatin in the water and dissolve it in the warm purée.
  4. Cut the poached peach into cubes and mix with the warm liquid.

  1. Heat the prosecco, egg yolks, and sugar au bain-marie to 70°C.
  2. Whip in the stand mixer until it reaches maximum volume and is cold.
  3. Fold in the softly whipped cream.

  1. Mix the powdered sugar, flour, curry, and egg white together.
  2. Melt the butter and add it.
  3. Spread the mixture into the desired shapes.
  4. Bake for 5 minutes at 180°C.

  1. Fill the glass with the peach rosemary pâte de fruits.
  2. Then add a layer of Umbria truffle panna cotta to the glass.
  3. Top this with the peach thyme compote.
  4. Spoon the prosecco sabayon on top.
  5. Finally, squeeze a fresh scoop of ice cream onto the coupe.
  6. Garnish with curry tuile.