Grilled nectarines with whispade pannacotta
Preparation Time40 m
Cooking Time1 h 50 m
DifficultyHard
An unprecedentedly good dessert where the acid from the grilled nectarines fits perfectly with a whispade pannacotta.
Categories
Bak & dessertYields
6Servings
Ingredients
6 servings
- Step: 15 dl folded in
- Step: 22 pc gelatin leaf
- Step: 31 tsk vanilla pasta
- Step: 41 pc kilos of nectarine
- Step: 51 1/2 dl pipe sugar
- Step: 61 msk lemon juice
- Step: 73 msk butter
Instructions
- Step: 1Pannacotta: Put the gelatin leaves in cold water.
- Step: 2Cook up the cream and pipe in sugar & vanilla paste. Let's cook a few minutes.
- Step: 3Remove the mixture from the plate and add the gelatin leaves during stirring. Set in cold, preferably during the night but at least about 5 hours.
- Step: 4When serving: View the pannacottan with elvisp until it becomes like mousse in consistency. It takes about 3-5 minutes so don’t give up if it doesn’t thicken right away.
- Step: 5Nectarines: Core and cut mature nectarines into pieces. Press some lemon juice on the cut surface and dip into raw sugar.
- Step: 6Use a barbecue to the grill and cook them on. Melt butter and put on nectarines. When it starts to bubble, get off from the heat.
- Step: 7Serve directly with the whispered pannacottan and fresh raspberries. A small biscuit alongside helps with some crisp if you want.
Näring
| Calories | 529091kcal |
|---|---|
| Carbohydrates | 48.8g |
| Fat | 36.2g |
| Protein | 4.4g |
| Serving Size | 1serving |
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