Peaches

Recipe courtesy of Psychologies Magazine (June 2012).

There is an element of drama to turning out a whole panna cotta but, if you prefer, use individual pudding basins or set the panna cotta in a dish for everyone to dig into.

reparation time : 10 minutes
Total time : 25 minutes, plus setting overnight

Get ahead : Make the panna cotta a day ahead and chill

Ingredients :
550ml double cream
3 tblsp whole milk
4 tblsp clear honey, plus extra to drizzle
6 large basil leaves
3 leaves Select fine leaf gelatine
Finely grated zest of 1 lemon

For the roasted peaches :
2 peaches
2 tblsp caster sugar
A few basil leaves

Step One : Pour the cream and milk into a medium-sized pan. Stir in the honey and basil. Slowly bring to simmering point then take the pan off the heat, scoop out the basil leaves and discard. Meanwhile, soak the gelatine leaves in a bowl of cold water for 5 minutes.

Step Two : Lift the gelatine out of the water, squeeze out the excess water and add to the hot cream with the lemon zest. Stir until the gelatine has dissolved. Pour into a 700ml mould and, when cool, put in the fridge to set overnight.

Step Three : Preheat the oven to 200oC / Fan 180oC / Gas 6. Halve, de-stone and thickly slice the peaches. Transfer the slices to a baking tray in a single layer and scatter with the caster sugar. Roast for 8-10 minutes or until slightly caramelised; leave to cool.

Step Four : Turn out the panna cotta on to a plate (the lemon zest should have sunk to the bottom and now be on the top); toss the peaches with the small basil leaves to serve alongside. Drizzle the top of the panna cotta with a little extra honey.

Recipe courtesy of Psychologies Magazine (May 2019)

A perfectly ripe peach is hard to find. In this recipe from Vegan for Good by Rita Serano, you can use peaches that are not entirely ripe, which is just, well, peachy! You’ll need a ridged griddle pan or panini maker.

Serves : 4

Grilled peaches

Ingredients :
350ml Coconut yogurt
2 tsp grated fresh ginger
1 1/2 tsp ground cinnamon
1/2 tsp fresh grated nutmeg (optional)
1/2 tsp vanilla powder
Pinch of salt
60ml maple or brown rice syrup
6 ripe but firm peaches, halved and stoned

For the praline :
100g walnuts
2 tblsp maple syrup
Pinch of salt

Step One : In a bowl, combine the coconut yogurt with the fresh ginger, cinnamon, nutmeg (if using), vanilla and salt. Set aside. (You can do this in advance and refrigerate).

Step Two : Roast the walnuts in a dry non-stick or cast-iron pan over a medium heat until golden brown. Stir frequently and, after 3-4 minutes, add the maple syrup and salt, stirring to coat all the nuts. Leave to cook for a further minute. Tip the walnuts out of the pan and spread them on baking paper to cool. Once cool, chop them roughly.

Step Three : Now, set your griddle pan or panini maker on high. The pan must be very hot before you grill the peaches. Lay the peaches cut side down on the pan and grill for about 3 minutes, or until grill marks appear. Serve the peaches with the soured cream, maple or brown rice syrup and the walnut praline.