Orange PanaCotta with Canned Peaches

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  • 400 g fresh milk
  • canned peaches, strained
  • 15 g gelatine leaves
  • orange zest
  • 85 g sugar
  • 400 g heavy cream

Put milk, heavy cream, sugar and zest in a saucepan.

Stir well over medium heat until it comes to a boil.

Dip gelatine leaves into cold water.

Remove from the heat. Strain gelatine and mix with milk mixture.

Put the saucepan into cold water to cool down.

Pour the mixture into metal moulds and chill for at least 4 hours.

Decorate with canned peaches.

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