Peach bellini pannacotta
For the pannacotta
410g tin peaches in natural juice (I like Del Monte)
6 gelatine leaves (I use Costa)
600ml double cream
150ml whole milk
150g caster sugar
100ml prosecco
For the macerated peaches
3 fresh peaches, sliced
Handful fresh mint leaves (though you can use basil if you like)
200ml prosecco
Method
Drain the peaches (reserve the juice). Put in a food processor (or NutriBULLET) and whizz to a fine pulp.
Then, put the gelatine leaves in a bowl and cover with cold water. Leave for 5 minutes.
During that time, put the pulp, cream, milk and sugar in a saucepan. Gently heat until the sugar has dissolved (gentle means gentle!)
Turn the heat to its lowest setting, squeezing the excess water from the softened gelatine leaves and whisk them into the cream with the prosecco. Keep stirring until the gelatine has fully dissolved.
Pour the pannacotta into the prepared moulds and put in the fridge to set for at least 4 hours or up to 24 hours.
2 hours before servicing, put the sliced fresh peaches, mint, prosecco and reserved juice in a large bowl and leave to macerate (‘soak’) until you’re ready to serve.
Turn out the pannacotta by dipping the moulds briefly in warm water to loosen). and serve with the boozy peach slices. You’re all done then!
Recipe from Delicious Food Team. Photos - Maja Smend. Food styling - Lottie Covell. Styling Tony Hutchinson