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

 

Roasted Tomato Pasta Sauce

 

I love pasta. If it were up to me and I could eat as much as I want without the worry of carbs, I would eat pasta at least 3-4 times a week.

For me the secret to good pasta lies in its sauce. Today I am sharing one of my favorite ways to prepare pasta/pizza sauce from scratch. I have quite a few tried and tested recipes. For a meat based sauce I use my dad’s spaghetti sauce recipe. When I have cherry tomatoes, this Marco Pierre’s pasta sauce recipe is what I make. But on most days when I make pasta sauce from scratch I use this recipe that I am sharing today.

The recipe is easy but takes some time to come together. It isn’t active cooking time, since the oven does most of the work. Slow roasting the tomatoes releases the sweet juices in them and imparts a lovely flavor. Roasting a red bell pepper along with the tomatoes gives the final sauce that lovely red color you see in store bought sauces, without adding any canned tomatoes to the sauce. And to it, if you add roasted garlic, the sauce becomes absolute perfection in terms of flavor.

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Orzo with chicken and vegetablesOrzo with chicken and vegetables

When I went to Vancouver with my mom in March, we stayed with my aunt’s family. My aunt’s sister-in-law is a really good cook and one day she made this orzo pasta with vegetables for us. It sounded so simple to make and tasted so good that I made a mental note to recreate the recipe when I get back. After making it for the first time last week I knew I had to make it again so that I can share the recipe as soon as possible with all of you.

Since most sauce-less pasta dishes with vegetables end up being called a salad, I don’t know if this too should be called that. Whether you call it a salad or not, its still plenty good and fresh and light for summer time meals. You could skip the chicken and the butter and make this vegan/vegetarian, if you like. I serve it as a main dish and add chicken in with the veggies, but you could make it just with the vegetables and orzo with grilled chicken or fish served on the side.

I did my first snapchat recipe story today (forgive me if that’s not what its called, I am still learning). Thanks to Asha from Food, Fashion and Party (love her blog) who has been motivating me to start snapping, I finally did today. I am still fairly new with it, but in case you want to follow you can add me @theNovHousewife and see the behind the scenes of making this orzo with chicken and vegetables on Snapchat.

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