Panna cotta with poached stone fruit | Nourish plant-based living
The Persian flavours of bay, orange blossom, and cardamom make the perfect poaching syrup for the sweet stone fruit in this exquisite dessert, paired with creamy panna cotta.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nourishmagazine.com.au.
Ingredients
- Serves 4
- True
- POACHED FRUIT
- 1¾ cups water
- False
- 1½ cup vegan white wine
- ¾ cup caster sugar
- 2 tsp orange blossom water
- 1 tsp orange essence
- ½ tsp vanilla paste
- 5 cardamom pods, crushed
- 2 bay leaves, plus extra for garnish
- 1 cinnamon stick, plus extra for garnish
- 8 stone fruit of choice (we used peached and apricots)
- PANNA COTTA
- Vegetable oil, for greasing
- 1 cup coconut cream
- 1½ cups plant-based milk
- 8g packet of vegetarian gelling powder (see tip)
- 5 tbsp Caster sugar
- 2 tbsp syrup (see recipe)
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