{"id":6739,"date":"2020-03-02T10:01:20","date_gmt":"2020-03-02T10:01:20","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=6739"},"modified":"2020-03-02T10:01:20","modified_gmt":"2020-03-02T10:01:20","slug":"pannacotta-with-peaches-and-rosmary-pdo-huile-dolive-de-nyons","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/en\/ricette\/pannacotta-with-peaches-and-rosmary-pdo-huile-dolive-de-nyons\/","title":{"rendered":"Pannacotta with peaches and rosmary, PDO huile d\u2019olive de Nyons"},"content":{"rendered":"

<\/span><\/div>
<\/div><\/div><\/div>

Ingredients for 4 people:<\/h4>\n
    \n
  • 4 peaches<\/li>\n
  • 50 cl whole cream<\/li>\n
  • 4. tbsp. lavender honey<\/li>\n
  • 2 gelatine leaves<\/li>\n
  • 2 sprigs of rosemary<\/li>\n
  • PDO huile d\u2019olive de Nyons<\/li>\n<\/ul>\n<\/div>
    <\/div><\/div><\/div><\/div><\/div>

    Preparation:<\/h4>\n

    Peel and stone the peaches and cut them into quarters.<\/p>\n

    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.<\/p>\n

    Allow to cool then refrigerate for at least 1hr.<\/p>\n

    Soften the gelatine in cold water.<\/p>\n

    Heat up the cream with the remaining honey and the rosemary. When the mixture starts to simmer, remove it from the heat.<\/p>\n

    Squeeze out the water from the gelatine then stir it into the hot cream until melted.<\/p>\n

    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.<\/p>\n

    Refrigerate for at least 2 hrs.<\/p>\n

    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.<\/p>\n

    You can also use one of these PDO olive oils: Nice and Corse – Oliu di Corsica \u2013 r\u00e9colte \u00e0 l\u2019ancienne.<\/p>\n<\/div>

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