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

 

Light and easy gluten-free grilled chicken zucchini salad recipe that is perfect for a summer weeknight meal.

Grilled chicken Zucchini Salad

In summer, you need meals that are light, fresh and do not require too much time in the kitchen. This grilled chicken zucchini feta salad is all of that and yet so flavorful and filling.

A few days back, I shared the nutella mug cake recipe on my Facebook page from the blog archives. So today I thought I will redeem myself for all the calorie increase I resulted in, by sharing this healthy meal option.

The recipe for this grilled chicken zucchini salad is so easy and perfect to make on a weeknight. Its also great way to welcome Monday after bingeing during the weekend.

The feta lends the creaminess in this salad, the zucchini and almonds give crunch, the cranberries give a blend of sweetness and tartness, and the grilled chicken adds more flavor and makes the dish filling.

Grilled chicken Zucchini Salad Read More →

An easy yet delicious recipe for corn aloo tikki, or spicy corn and potato cutlets. These are vegetarian and perfect for entertaining.

Even though I have made this recipe for corn aloo tikkis a number of times now, I have never been able to photograph the tikkis and as a result it has taken so long to share the recipe with you guys. I am never left with any leftovers, even when I have doubled, tripled the recipe, since people love these corn aloo tikkis and every last tikki gets over before I can shoot them for the blog. I finally decided to make them only for the blog this time and well here we are today. These corn aloo tikkis are a crowd pleaser, and they will be a hit at your next party, I can guarantee that.

A tikki is basically what most people around the world call a cutlet. In India, we call it a tikki. So when I say corn aloo tikki I mean a cutlet made from corn and potatoes.

I adapted the recipe for these corn aloo tikkis from Sarah’s blog. You should check out her other recipes, she has a lovely collection of recipes.

There are a few things to keep in mind while making these.

Since I don’t add any corn flour to the mix, these do not deep fry well. Only shallow fry them in very little oil.

Also make sure that you refrigerate them and remove in batches, since these are best shallow fried when a little cold. This trick I learnt from a cook we had, who would always refrigerate the cutlets. He said that it helps in getting crunchy cutlets while cooking.

If you want to deep fry them add a little corn flour to the mix. I prefer my tikkis without corn flour, and the absence of it in these makes the corn and aloo tikkis just melt in your mouth when you eat them. And why they are such a hit with everyone.

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