Ingredients
For the cream:
double cream
600ml
caster sugar
70g
vanilla pod, seeds scraped
½
lemon zest
½
fine sea salt
1 pinch
gelatine leaves (or equivalent powdered gelatine)
2
caster sugar
2-3tbsp
For the grilled peaches:
small peaches, halved and stoned
4
honey
1-2tbsp
olive oil
rosemary sprig
1
The cream is soft, just set, with a thin layer of deeply caramelised sugar that carries a lovely bitterness. The peaches are grilled quickly, softened just enough while holding their shape, taking on warm, smoky flavours. Rosemary is used sparingly, to give aromatic savouriness, while honey rounds and lifts the dish. Served warm, the fruit sits with the cream rather than on top of it, a complementary, versatile duo.
Serves
4-6
| Time300 mins
For the cream:
double cream
600ml
caster sugar
70g
vanilla pod, seeds scraped
½
lemon zest
½
fine sea salt
1 pinch
gelatine leaves (or equivalent powdered gelatine)
2
caster sugar
2-3tbsp
For the grilled peaches:
small peaches, halved and stoned
4
honey
1-2tbsp
olive oil
rosemary sprig
1
Serves
4-6
| Time300 mins
Method
Gently warm the cream, sugar, vanilla seeds, lemon zest and salt in a saucepan – don't boil. Meanwhile, soak the gelatine leaves in cold water until soft.
When the cream is warm, remove from the heat. Squeeze excess water from the gelatine and stir into the cream until dissolved. Pour this mixture into shallow bowls or a single dish. Chill for at least 4 hours, until softly set. The texture should be wobbly, but more delicate than panna cotta.
To grill the peaches, toss the halves with a touch of olive oil and honey. Get a grill pan at a medium heat (or grill over embers) and lay the rosemary directly on the grill for a few seconds to release aroma, then move aside. Grill the fruit cut-side down until lightly charred and just soft (2-3 minutes). Turn once and brush with rosemary-infused honey from the pan. The idea is that the peaches are smoky and warm, but not jammy soft.
Sprinkle an even layer of sugar over the set cream. Use a blowtorch or hold briefly under a very hot grill to caramelise until deep amber with slightly bitter edges. Let it cool so the sugar cracks lightly when tapped. The bitterness is intentional and delicious!
Place the grilled peaches over or beside the burnt cream and scatter over rosemary needles (or brush with rosemary). Finish with a drizzle of honey and a few flakes of sea salt. Serve slightly cool, not fridge-cold, so the smoke and rosemary are alive.
Ingredients
For the cream:
double cream
600ml
caster sugar
70g
vanilla pod, seeds scraped
½
lemon zest
½
fine sea salt
1 pinch
gelatine leaves (or equivalent powdered gelatine)
2
caster sugar
2-3tbsp
For the grilled peaches:
small peaches, halved and stoned
4
honey
1-2tbsp
olive oil
rosemary sprig
1
Method
Gently warm the cream, sugar, vanilla seeds, lemon zest and salt in a saucepan – don't boil. Meanwhile, soak the gelatine leaves in cold water until soft.
When the cream is warm, remove from the heat. Squeeze excess water from the gelatine and stir into the cream until dissolved. Pour this mixture into shallow bowls or a single dish. Chill for at least 4 hours, until softly set. The texture should be wobbly, but more delicate than panna cotta.
To grill the peaches, toss the halves with a touch of olive oil and honey. Get a grill pan at a medium heat (or grill over embers) and lay the rosemary directly on the grill for a few seconds to release aroma, then move aside. Grill the fruit cut-side down until lightly charred and just soft (2-3 minutes). Turn once and brush with rosemary-infused honey from the pan. The idea is that the peaches are smoky and warm, but not jammy soft.
Sprinkle an even layer of sugar over the set cream. Use a blowtorch or hold briefly under a very hot grill to caramelise until deep amber with slightly bitter edges. Let it cool so the sugar cracks lightly when tapped. The bitterness is intentional and delicious!
Place the grilled peaches over or beside the burnt cream and scatter over rosemary needles (or brush with rosemary). Finish with a drizzle of honey and a few flakes of sea salt. Serve slightly cool, not fridge-cold, so the smoke and rosemary are alive.