spiel
This is the perfect light summer dessert for a dinner party or even just dinner for two (with leftovers for breakfast.) Can be made dairy free.
The combination of the rosemary and the peaches together, placed on a cloud of lemony creaminess, will transport you to the summer coastline of Italy and back...unless of course you decide to stay indefinitely with the lover you will meet there while having a glass of crisp white at the beach as the sun sets. Il tramonto italiano. The Italian sunset. His name is Maurizio and you will get lost in his dark wavy curls. His skin will be tanned and just a touch salty from the sea. You'll love to taste that touch of saltiness when you kiss him. Yeah, the chance of this dessert taking you back from Italy, Positano specifically, is slim to none. Arrivederci beloved sister.
By the way, if Maurizio has a brother, please let the rest of us know.
Ingredients:
Serves 6 people
- 1 ½ cups greek yogurt. (Full fat variety, come on people. It’s dessert and it’s yogurt. We want creamy.) OR for non--dairy use coconut cream available at Trader Joes
- 1 ¾ cups heavy whipping cream or coconut milk (not light variety)
- 1 or 2 lemons, the juice and the zest
- ¼ cup plus one tablespoon RAW honey
- a generous teaspoon of vanilla extract (optional)
- 1 packet of gelatin
- white peaches (about 1 for every 2 people = 3 in this case)
- 2 sprigs fresh rosemary, broken into one inch “mini sprigs”
- a large handful of pinenuts
- 6 ramekins
For the Panna Cotta:
- Zest your lemon. (I use my microplane grater.)
- Put the yogurt, cream, lemon zest, honey and extract, if using, in a bowl.
- Whisk until well mixed.
- In a small cooking pot add ¼ cup of room temp water.
- Sprinkle gelatin evenly over it and let sit one minute to soften.
- Turn burner on to low and whisk gelatin water until it is well incorporated and is just about to reach a simmer. You DON’T want it to boil.
- Pour gelatin into yogurt mixture, whisk gently to combine.
- Pour into individual ramekins or bowls, cover with plastic wrap and refrigerate.
- Let it rest anywhere from 4 hours to overnight, until set.
For Peaches:
Cut peaches into 1 inch “cubes” or even a bit smaller.
- Place in a ziplock bag, or glass bowl with cover.
- Squeeze in the juice of the lemon. If the lemon isn’t too juicy, add the juice of another.
- Add in the rosemary florets.
- Squeeze air out of bag and seal. Alternatively cover the bowl with an airtight lid.
- Let sit for three hours at least at room temp, after which you can put in the fridge until ready to use.
For the Pine Nuts:
- Heat a stainless steel pan over medium heat for one minute.
- Add pine nuts and let toast for 2 or 3 minutes or until golden brown. WARNING: they burn easily, do not tend to the baby or google anything in this time period.
To Assemble:
Put some peaches on the panna cotta, sprinkle with pine nuts, add a floret of rosemary to make it look pretty. Pour a cold glass of Moscato d’Asti. EAT!
what's your spiel?