Pannacotta with peaches and rosmary, PDO huile d’olive de Nyons

Preparation:

Peel and stone the peaches and cut them into quarters.

Brown them in a frying pan with a drizzle of olive oil for around 2 minutes. Add 2 tbsp. honey and 10 cl water and simmer over low heat for 2 minutes to form a syrup. Add 1.5 tablespoon olive oil.

Allow to cool then refrigerate for at least 1hr.

Soften the gelatine in cold water.

Heat up the cream with the remaining honey and the rosemary. When the mixture starts to simmer, remove it from the heat.

Squeeze out the water from the gelatine then stir it into the hot cream until melted.

Place two thirds of the peaches and their syrup into 4 glasses. Pour the cream on top, then add the remaining peaches and their syrup.

Refrigerate for at least 2 hrs.

We advise you to use a delicate-tasting PDO olive oil from Nyons, for its sweetness, its smoothness, its aromas of dried fruit, and its buttery taste, along with possible aromas of fresh hazelnuts and/or freshly-cut grass.

You can also use one of these PDO olive oils: Nice and Corse – Oliu di Corsica – récolte à l’ancienne.