This easy panna cotta recipe with toasted oat crumble and roasted peaches is a great summer entertaining dessert. Sharing a video tutorial on how to make panna cotta and get the slanted presentation look.

Panna Cotta with toasted Oat crumble and roasted peaches

Summer is stone fruit season. Summer also means hot days. You want easy recipes that don’t take too much time in the kitchen. And if you are like me, you want to make use of all the stone fruits possible for fruit based desserts.

If you are entertaining and looking for an easy summer dessert recipe, panna cotta is a lovely option. Despite being cream based, panna cotta is a light dessert and when you pair it with roasted peaches and some toasted oat crumble you get a myriad of textures and flavors.

The slightly tart and sweet roasted peaches complement the creamy panna cotta. The toasted oat crumble gives a crunchy texture. I love desserts where you get to experience different textures. After watching multiple episodes of Masterchef Australia, I realized how just adding a few more elements with complementing flavors and textures can lift a dessert from being simple to wow.

Both the toasted oat crumble and roasted peaches come together quickly. Make the panna cotta first, since it takes about 4 hours to set, and while the panna cotta is setting, make the toasted oat crumble and roasted peaches. The only tricky part of this panna cotta recipe is mixing the warmed cream with the bloomed gelatin. You have to be careful not to get lumps. But in case you do, that too can be taken care of by passing the mixture through a sieve.

Bakeware from Chef’s Gateway, Jagat Singhs & Sons

When you are ready to serve, do not forget to add the mint. It is what gives freshness to this dessert. Panna cotta is best served immediately after it is set. If let to stay for longer than a day or two, the gelatin makes the panna cotta rubbery. You could counter that effect by letting the panna cotta sit at room temperature for 30 minutes. But I don’t think it would last that long in the refrigerator!

Remember when I used to make food videos for the blog? I took a break in between and now while I make videos for clients, I hadn’t been making for the blog any more. I am planning to change that. Today, with the recipe, I am also sharing a short video tutorial for the panna cotta.

This video would not have been possible without the help of my friend Anubhav (you can follow his work here), who helped me with shooting the footage. We worked on another video together too, and I will share the recipe and the video for that soon. Hope you like the video. I would love to hear your thoughts on it.

The panna cotta recipe is the same as the one I used for the panna cotta with roasted strawberries (another great recipe to try this summer). There are so many ways you can serve panna cotta. And even though it looks super fancy, its very quick and easy to make. I hope you get to try it out. If you do try the recipe, do let me know. You can share your pictures by tagging me on instagram, facebook, twitter or by leaving a comment here.

Panna Cotta with Toasted Oat crumble and Roasted peaches from Shumaila Chauhan on Vimeo.

Video : Anubhav Sood and MuddyChoux Photography

Music : Remember me by SeaStock

Recipe : Shumaila Chauhan

5.0 from 2 reviews
Panna Cotta with Toasted Oat Crumble and Roasted Peaches {Video Recipe}
 
Cook time
Total time
 
Serves: serves 8
Ingredients
For the Panna Cotta
  • 4 cups (1litre) heavy cream (or half-and-half )
  • ½ cup (100g) sugar
  • 2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
  • 2 packets powdered gelatin (about 4 teaspoons)
  • 6 tablespoons (90ml) cold water
  • Fresh mint leaves, to garnish
For the roasted peaches:
  • 6 peaches, cut into slices
  • 1 tbsp honey
  • ½ tsp lemon zest
  • 3 tbsp brown sugar
  • 2 tbsp butter
  • 1 tbsp water
  • 2 tbsp bourbon/brandy
  • 1 tsp vanilla
For the oat crumble
  • 4 tbsp melted butter
  • 4 tbsp whole wheat flour
  • 2 tbsp brown sugar
  • 4 tbsp oats
  • 1 tbsp honey
  • 1 tsp vanilla
  • 2 tbsp crushed almonds
  • ¼ tsp cinnamon
  • pinch nutmeg
Instructions
For the Panna Cotta:
  1. Heat the heavy cream and sugar in a saucepan.
  2. Once the sugar is dissolved, and the cream is substantially warm, remove from heat and stir in the vanilla extract.
  3. Lightly grease the custard cups or any mould that you are using for your panna cotta with a neutral-tasting oil.
  4. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes till it swells up.
  5. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
  6. Divide the Panna Cotta mixture into the prepared cups. If you are wary whether your gelatin has set or not, strain the mixture before pouring into the cups.
  7. Chill the panna cotta until firm, which will take at least two hours but preferably let them set for at least four hours.
  8. If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding. To get the slanting look, hold the glasses in a slanting position with the help of loaf pan, or a dish that comfortably holds them at a slant. Pour the cream-gelatin mix mix into glasses until half full. Allow to chill in slanting position until set. .
  9. To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in step # 4, until dissolved.
For the peaches:
  1. Preheat oven to 220 C. Slice the peaches and remove the stones. Arrange on baking tray. Sprinkle with brown sugar, honey, lemon zest, brandy/bourbon, water and add butter. Mix and bake in oven for 20 minutes or until peaches are soft and caramelized nicely.
For the oat crumble:
  1. Preheat oven to 325/175.
  2. In a large bowl mix the oats, flour, almonds, cinnamon nutmeg.
  3. In another bowl, whisk the butter with the honey and vanilla; drizzle over the crumb topping and mix until well coated.
  4. Spread the mix on a baking sheet. Bake for 25-30 minutes till golden brown. Let cool completely, about an hour.
To serve:
  1. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate.
  2. Top each with a little of the roasted peach and toasted oat crumble. Garnish with 2-3 fresh mint leaves.

Panna Cotta with toasted Oat crumble and roasted peaches

 

Beat the summer heat with this easy, quick mango passionfruit ice cream. Fret not if you don’t have an ice cream maker because this recipe yields a creamy, yet fresh ice cream even without one.

Easy Mango Passionfruit Ice cream recipe (eggless)

Mango season is upon us here in India, which means a lot of Mango recipes coming your way. Nothing screams summer louder than this mango passionfruit ice cream. It’s bursting with the fresh and refreshing flavors of mangoes, and with a slight tang of passionfruit. A perfect treat for the summer heat.

A few years back, when I was still in US, I had visited India during the summer months. Häagen-Dazs had just opened its first outlet in Delhi and I went to try it out. They had certain local flavors and mango passionfruit ice cream was one of them. I had never eaten passionfruit anything before and when I tested the mango passionfruit ice cream, I was sold. It was tangy, creamy yet refreshing. The flavors were fresh and since then I have been meaning to recreate that flavor combination of mango and passionfruit at home.

Easy Mango Passionfruit Ice cream recipe (eggless)

I had some frozen passionfruit puree left from the time I made the passionfruit ice cream. When mango season hit, it was one of the first things I set out to make. Its weird how tastes evolve as we grow older. As a kid I hated mangoes- I didn’t like the mess that came with eating mangoes (In India, we use our hands and mouth to eat mangoes, and it gets messy). Now, I don’t mind the mess and in fact love mangoes. They work very well in desserts, and the possibilities are endless.

This recipe is easy. Just a whiz in the blender and you are set. I used an ice cream maker (this one), but in case you don’t have one you can still get good results. The addition of milk powder is what keeps this ice creamy and keeps it from forming ice crystals.

Hope you get to try the recipe. If you do, please share your feedback here. You can also tag me on Facebook, instagram or twitter.

Easy Mango Passionfruit Ice cream recipe (eggless)

4.8 from 6 reviews
Mango Passionfruit Ice Cream {eggless}
 
Serves: serves 10-12
Ingredients
  • 1 cup passionfruit puree
  • Pulp of 2 mangoes
  • 1 can (400ml) coconut milk
  • 1 can (400gms) condensed milk
  • 1 cup mascarpone cheese
  • ¼ cup milk powder
Instructions
  1. Blend all the ingredients together in a blender till well combined. Transfer to ice cream maker and freeze according to the manufacturer's instructions.
  2. To make this ice cream without an ice cream maker, after you have blended all the ingredients, either transfer it in into the container that you plan to freeze the ice cream in, or if you have enough freezer space leave the blended ice cream in the blender. After 45min- 1 hour check on it and if you see the mixture freezing at the edges, remove from freezer and give it a whizz. Repeat process 3-4 times and then transfer to the container you want the ice cream to freeze in and let freeze completely.

Easy Mango Passionfruit Ice cream recipe (eggless)

 

The Spice MadamsSpiceMadam subscription box

I met Meghana at one of the pop up festivals in Dallas.  She and Kim, her business partner and co-founder of Spice Madam, were two bright and cheery people that you couldn’t miss at the festival. On the pretext of being a food blogger and photographer, and potentially interested in their spice boxes I took Meghana’s number. Honestly, I just wanted to be friends with her.

Meghana is one of those people, whose energy and spirit is contagious. Kim shares that same energy and the two make excellent business partners. When we met for coffee afterwords Meghana told me more about Spice Madam and I was intrigued by the concept.

Founded in December 2013, Spice Madam is a global lifestyle brand that brings friends and family together through food. Every month, Spice Madam subscribers explore, discover & experience a different culture through each box. The Spice Madams, as Meghana and Kim are known, create subscription boxes filled with global spices and recipes, music playlists and fun cultural facts. A shopping list & meal plan is included to save time for busy lives and the authentic recipes are researched and tested to ensure that every customer can make them in their home kitchens. I can attest to their recipes- I shot the recipes for their Senegal subscription box and each dish was something I would want to make at home.

Spice Madam Travelers kitLamb kebabs with sumac and pita bread Read More →